Blueberry Angel Muffins

I got a new cookbook last week. It was like Christmas morning when the package from Amazon.com arrived.

I know, I get excited about cookbooks. I like to think I enjoy the little things.

The reason why I got excited about this cookbook was a recipe I saw in it that was showcased on Boston.com's food page last week, for Blueberry Angel Muffins. I read it, clicked the links to see the cookbook, and proceeded to get so hungry, and so excited over the prospect of making such tasty sweet treats that I ordered the book on the spot. I *never* do that (no, really. I often take the easy way and google the recipe instead). The pictures looked so good though, and the recipes looked even better, that I just couldn't resist.

Last week, during a particularly hot and humid day, I went to work.

It was an uncomfortable day to bake, but damn, if I wasn't determined.



And damn, was I not disappointed. These muffins were so different, but so awesome. They tasted like little angel food cakes. They were light and airy, not really the way a muffin usually is! I'll admit I've never made a meringue to go into muffins. It is more like a dessert than a breakfast. But not to worry-I ate them for both meals, so they're versatile. :)








My only concern was that I ran out of blueberries in the middle of this, so I had to add in a few raspberries, so they became a bit tart. Blueberry-raspberry is certainly a flavor of choice, but I was not intending for them to be that way, which is why the pictures don't necessarily add up to the recipe. Feel free to add whatever fruit you would like!

All told, this is the perfect summer dessert. Or breakfast. Or snack.

Blueberry Angel Muffins (recipe obtained from "The Perfect Finish: Special Desserts for Every Occasion" by Bill Yosses and Melissa Clark)

2/3 c. cake flour
1/2 c. confectioners’ sugar
1/4 tsp. salt
1 1/4 c. fresh blueberries
2 tsp. vanilla extract
8 egg whites, at room temperature
Pinch of cream of tartar
1/2 c. granulated sugar
Grated rind of 1 lemon
Extra sugar (for sprinkling)

Preheat the oven at 375 degrees. Line 18 cups in 2 muffin tins with paper cups.

In a separate bowl, mix the cake flour, confectioners’ sugar, and salt.

In another bowl, toss the blueberries and vanilla.

Beat the egg whites and cream of tartar using an electric mixer on medium-low speed until frothy. Add 1 tablespoon of the granulated sugar and continue to beat at medium speed until you get soft peaks to form. Beat in the remaining 1/2 cup of granulated sugar, and raise the speed to high. Beat until the mixture forms stiff peaks.

Sprinkle the flour mixture and lemon rind on the egg whites. With a rubber spatula, fold them in, working carefully to avoid deflating the whites. Fold in half of the blueberries. Then fold in the other half.

Divide the batter among the muffin cups so that each one is 2/3 full. Place a few more blueberries on top of each muffin (or fruit of choice-I used a raspberry on top for each muffin) and sprinkle each with a little more granulated sugar.

Bake in the center of the oven for 20 to 25 minutes or until the muffins are lightly golden. Cool on a baking rack.