End of the season produce; you know how it is: you buy it, freeze it and forget it. This is the story of some blueberries that I knew were in there somewhere, waiting to be used. While looking through some cookbooks, I saw a recipe and remembered, hey there are some blueberries lurking in the freezer. So I gathered the ingredients, asked permission for the kitchen and took over! This recipe is a sort of hybrid little baked good. They are Angel Food Muffins, so they are basically cupcakes, but don’t tell anyone. The blueberries are the prominent flavor, however, underlying hints of sugar and lemon zest hold their own in the overall flavors. They came out of the pan and muffin liners like a dream which is always a plus for me in a recipe. They are definitely something that I will be making again. The recipe is from The Perfect Finish Special Desserts for Every Occasion by Bill Yosses and Melissa Clark.
Angel Blueberry Muffins
Makes 12 Muffins(the batter also filled another 2 or so cups for me)
2/3 cups cake flour(I used 2/3 cup all purpose less a tablespoon)
1/2 cup confectioner’s sugar
1/4 teaspoon salt
1 1/4 cups blueberries
2 teaspoons vanilla extract
8 large egg whites(a little less than a cup)
Pinch of cream of tartar
1/2 cup granulated sugar, plus some for sprinkling
Grated zest of 1 lemon
Place muffin liners in 12 muffin tins or grease with baking spray. Heat the oven to 375F.
Sift the flour, confectioner’s sugar, and salt into a small bowl and set aside. In another bowl, toss the blueberries and vanilla.
In a clean bowl, beat the egg whites and cream of tartar on medium speed until frothy. Add 1 tablespoon or granulated sugar and continue beating on medium until soft peaks form. Beat in the remaining granulated sugar and raise the speed to high. Beat until stiff peaks form. Once the stiff peaks are reached, remove the bowl from the mixer and immediately sprinkle the flour mixture and lemon zest on top. Fold in gently with a rubber spatula. Fold in half of the blueberries. Spoon the batter into the prepared muffin cups and sprinkle remaining blueberries and sugar on top. Bake for 15-20 minutes or until the tops are lightly browned and a cake tester inserted into the center comes out clean. Remove from tins and let cool for 15 minutes before eating.