Blueberry Angel Food Muffins


Blueberry Angel Food Muffins

Blueberry Angel Food Muffins

Course Breads
Cuisine American
Keyword blueberries, cake flour, egg whites, lemon rind
Prep Time 20 minutes
Cook Time 30 minutes
Cool Time 45 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 310kcal


  • 1 1/2 cups egg whites from about 1 dozen eggs, at room temperature
  • 1 1/4 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/8 cups cake flour sifted
  • 1 teaspoon pure vanilla extract
  • 1 lemon zest freshly grated
  • 1 1/2 cups blueberries fresh or frozen

Glaze: Optional

  • 3 tablespoons lemon juice
  • 1 cup confectioners' sugar


  • Preheat the oven to 375°.
  • 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. 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.


  • Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.


Times are approximate
Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.


Calories: 310kcal | Carbohydrates: 70g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 223mg | Potassium: 198mg | Fiber: 1g | Sugar: 55g | Vitamin A: 16mcg | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg

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