Best 4 Blueberry Angelfood Muffins Recipes
Indulge in a culinary delight with our tantalizing Blueberry Angel Food Muffins recipe, a symphony of flavors that will elevate your taste buds. These muffins are crafted with a light and airy angel food cake batter, generously studded with plump, juicy blueberries that burst with sweetness in every bite. The result is a heavenly treat that is both visually appealing and irresistible to the palate.
Accompanying this delightful recipe is a collection of equally enticing variations that cater to diverse dietary preferences and flavor profiles. For those who prefer a gluten-free option, the Gluten-Free Blueberry Angel Food Muffins recipe offers a delectable alternative that maintains the same fluffy texture and vibrant blueberry flavor.
For those seeking a healthier indulgence, the Skinny Blueberry Angel Food Muffins recipe presents a guilt-free option that is lower in calories and fat. It employs wholesome ingredients like Greek yogurt and honey to create a muffin that is both nutritious and satisfying.
If you are a chocolate lover, the Blueberry Chocolate Chip Angel Food Muffins recipe will fulfill your cravings. This irresistible variation combines the classic flavors of blueberries and chocolate chips, resulting in a muffin that is both decadent and undeniably delicious.
Lastly, the Lemon Blueberry Angel Food Muffins recipe introduces a refreshing twist to the classic blueberry muffin. With the addition of lemon zest and juice, these muffins offer a vibrant citrus flavor that perfectly complements the sweetness of the blueberries.
No matter your dietary preferences or flavor inclinations, our collection of Blueberry Angel Food Muffins recipes has something to tantalize your taste buds. Embark on a culinary journey and discover the perfect muffin to satisfy your cravings.
BLUEBERRY MUFFINS
Provided by Food Network Kitchen
Time 45m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
- Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
BLUEBERRY ANGEL FOOD MUFFINS
I love angel food....and I love blueberry muffins....sounds like this is a perfect pair! Found this recipe on food network website. It gives credit to Gale Gand.
Provided by KaraRN
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cake: Preheat the oven to 375 degrees F.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
- Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature.
- Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.
Nutrition Facts : Calories 336, Fat 0.3, Sodium 222.3, Carbohydrate 78.1, Fiber 1.3, Sugar 61.2, Protein 6.7
BEST-EVER BLUEBERRY MUFFINS
Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- For the best results, use fresh blueberries. If using frozen blueberries, thaw them completely before adding them to the batter.
- Do not overmix the batter. Overmixing will result in tough muffins.
- Fill the muffin cups only 2/3 full. Overfilling will result in muffins that rise too much and may overflow.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking will result in dry muffins.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve the muffins warm or at room temperature. For best flavor, enjoy them the day they are made.
Conclusion:
These Blueberry Angel Food Muffins are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or a snack. They are light and fluffy, with a sweet and tangy blueberry flavor. The muffins are also very versatile and can be dressed up or down, depending on your preference. For a simple yet elegant presentation, serve the muffins with a dollop of whipped cream or a sprinkling of powdered sugar. For a more decadent treat, top the muffins with a scoop of ice cream or a drizzle of blueberry sauce.
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