Blueberry Angel Food Muffins Recipes

BLUEBERRY ANGEL CUPCAKES

Blueberry Angel Cupcakes image

Like angel food cake, these yummy cupcakes don't last long at my house. They're so light and airy that they melt in your mouth. -Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 11

Ingredients

1 cup plus 2 tablespoons cake flour
1-1/2 cups sugar, divided
11 large egg whites, room temperature
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups fresh or frozen blueberries
1 teaspoon grated lemon zest
GLAZE:
1 cup confectioners' sugar
3 tablespoons lemon juice

Steps:

Sift together flour and 1/2 cup sugar three times; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries and lemon zest., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 14-17 minutes or until cupcakes spring back when lightly touched. Immediately remove from pans to wire racks to cool completely., In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set.

Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.

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

Ingredients

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 ANGEL FOOD DESSERT

Blueberry Angel Food Dessert image

This is a very cool and refreshing dessert. The angel food cake makes it very light. We love it in the summertime!

Provided by JenInCalifornia

Categories Desserts

Time 1h15m

Yield 10

Number Of Ingredients 5

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) angel food cake, cut into 1-inch cubes
1 (16 ounce) can blueberry pie filling

Steps:

Mix cream cheese and confectioners' sugar until smooth; add whipped topping and continue to stir until smooth. Fold the angel food cake squares into the cream cheese mixture; spread into a small casserole dish. Spread blueberry pie filling over the cake mixture.
Refrigerate dish until the chilled, at least 1 hour.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 57.2 g, Cholesterol 24.6 mg, Fat 13.8 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 9.8 g, Sodium 332.1 mg, Sugar 33.9 g

BLUEBERRY ANGELFOOD MUFFINS

Blueberry Angelfood Muffins image

Provided by Food Network

Categories dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

Ingredients

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 sifted cake flour
1 teaspoon pure vanilla extract
1 lemon, zest freshly grated
1 1/2 cups fresh or frozen blueberries
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.

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