Best Blueberry Angelfood Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLUEBERRY ANGEL FOOD MUFFINS



Blueberry Angel Food Muffins image

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

1 1/2 cups egg whites, at room temperature (from about 1 dozen eggs)
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1 lemon, zest of, freshly grated
1 1/2 cups frozen blueberries (can use fresh also)
3 tablespoons lemon juice
1 cup confectioners' sugar

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

BLUEBERRY MUFFINS



Blueberry Muffins image

Provided by Ina Garten

Time 40m

Yield 20 muffins

Number Of Ingredients 10

3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
1/4 pound (1 stick) unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 extra-large eggs, lightly beaten
2 cups fresh blueberries (2 half-pints)

Steps:

  • Preheat the oven to 350 degrees. Line muffin tins with paper liners.
  • Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
  • Bake the muffins for 20 to 25 minutes, until golden brown.

BLUEBERRY MUFFINS



Blueberry Muffins image

Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate-and it doesn't take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 12

Number Of Ingredients 9

3/4 cup milk
1/4 cup vegetable oil or melted butter
1 egg
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh, canned (drained) or frozen blueberries
2 tablespoons coarse sugar or additional granulated sugar, if desired

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
  • Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

Nutrition Facts : ServingSize 1 Muffin

ANGEL FOOD MUFFINS WITH VARIATIONS



Angel Food Muffins With Variations image

Angel food is one of my favorites -- they are so light and airy! Extra muffins can be frozen. The recipe comes from The Ultimate Muffin Book.

Provided by Lvs2Cook

Categories     Quick Breads

Time 58m

Yield 12 muffins

Number Of Ingredients 7

nonstick cooking spray
1 cup cake flour or 1 cup all-purpose flour, plus additional for the muffin tins
1 cup sugar
8 large egg whites, at room temperature
1/2 teaspoon salt
1 teaspoon cream of tartar
2 teaspoons vanilla extract

Steps:

  • Position the rack in the center of the oven and preheat the oven to 350 degrees F.
  • Prepare the muffin tins by spraying the cups and the rims around them with nonstick spray.
  • Sprinkle a pinch of flour into each of the cups and shake the tin around, coating the interior surface of the muffin cups with flour.
  • Shake out excess flour by rapping the tin against the side of the sink.
  • Whisk 1 cup flour with 1/2 cup sugar in a medium bowl until blended and set aside.
  • In a large bowl, beat the egg whites and salt with an electric mixer at medium speed until foamy, about 1 minute.
  • Raise the speed to high, beat in the cream of tartar, and continue beating until soft peaks form.
  • With the mixer running, add the remaining 1/2 cup sugar in a slow stream, then beat in the vanilla.
  • Continue beating for about 3 minutes, or until the mixture is stiff and shiny and until no sugar granules can be felt when a bit of beaten egg white is rubbed between your fingertips.
  • Use a rubber spatula to fold in a third of the flour mixture. Do not beat; fold in long, even arcs, so that the whites stay fluffy but the flour is evenly distributed.
  • Fold in half of the remaining flour mixture using the same technique.
  • Then very gently fold in the remaining flour mixture, just so that the flour is mixed in, but not so that it dissolves.
  • Fill the prepared tins to the top; divide any remaining batter equally among the tins, piling it as high above the rims as necessary.
  • Bake for 28 minutes, or until well browned.
  • Place the tins on a wire rack to cool for 45 minutes.
  • Gently rock the muffins back and forth to release them from the tins.
  • Store the muffins in an airtight container at room temperature for 24 hours or freeze them in freezer-safe bags for up to 2 months.
  • CINNAMON ANGEL FOOD MUFFINS ~ Add 1 1/2 teaspoons ground cinnamon with the flour.
  • LEMON ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated lemon zest and 1 teaspoon lemon extract with the vanilla. If desired, drizzle the cooled muffins with a lemon icing.
  • ORANGE ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated orange zest and 1 teaspoon orange extract with the vanilla.
  • VANILLA GLAZED ANGEL FOOD MUFFINS ~ Coat the cooled muffins with a vanilla glaze or icing.

Nutrition Facts : Calories 119.9, Fat 0.1, Sodium 133.8, Carbohydrate 26, Fiber 0.2, Sugar 16.9, Protein 3.3

Related Topics