BLUEBERRY ANGELFOOD MUFFINS
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.
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Talha Sidiqui
[email protected]These muffins are the perfect addition to any brunch or breakfast party.
Takeshia Sherrard
[email protected]These muffins are a great way to start the day. They're light, fluffy, and full of flavor.
mohan Poon
[email protected]I love the texture of these muffins. They're so light and fluffy, and the blueberries add a nice burst of flavor.
Shahzadkhan Shahzadkhan
[email protected]These muffins are the perfect treat to enjoy with a cup of coffee or tea.
Phyllis Owusu Peasah
[email protected]I love the delicate flavor of these muffins. They're not too sweet, and the blueberry flavor is just perfect.
thoid hossin
[email protected]These muffins are so easy to make, even my kids can help. They love measuring the ingredients and mixing the batter.
Ibanguwe Mekha
[email protected]These muffins are a great way to use up leftover blueberries. I always have a few blueberries left over from my smoothies and these muffins are a great way to use them up.
Akram Qurashi
[email protected]I love that these muffins freeze well. I often make a double batch and freeze half of them for later.
Saadatu Atinuke
[email protected]These muffins are so versatile. I've made them with different types of berries and they've always turned out great.
Dark Angle
[email protected]I added a streusel topping to these muffins and they were amazing! The streusel added a nice crunch and sweetness to the muffins.
Anthony Samuel
[email protected]I love that these muffins are made with whole wheat flour. It makes them a little healthier than traditional muffins.
tufail shahzad
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches.
Theva suntharam
[email protected]I've made these muffins several times now and they're always a hit. I love that they're so easy to make and that I can always find the ingredients in my pantry.
Tia Kim
[email protected]These muffins are so moist and fluffy. The blueberry flavor is subtle but still noticeable. I love that they're not too sweet.
Sayed Qaiser
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone raved about how delicious they were. I'll definitely be making them again.
Isaac Joseph
[email protected]I'm not a big baker, but these muffins were so easy to make. I followed the recipe exactly and they turned out perfectly. My kids loved them!
Saviour Saviour
[email protected]These muffins were a hit with my family! They were so light and fluffy, and the blueberry flavor was perfect. I will definitely be making these again.