Blueberry angel muffins

2/3 cup cake flour 1/2 cup confectioners’ sugar 1/4 teaspoon salt 1 1/4 cups fresh blueberries, picked over 2 teaspoons vanilla extract 8 egg whites, at room temperature Pinch of cream of tartar 1/2 cup granulated sugar Finely grated rind of 1 lemon Extra granulated sugar (for sprinkling)

1. Position a rack in the center of the oven. Set the oven at 375 degrees. Line 18 cups in 2 standard muffin tins with paper cups.

2. On parchment or waxed paper, sift the cake flour, confectioners’ sugar, and salt; set aside.

3. In a small bowl, toss the blueberries and vanilla.

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

5. Remove the bowl from the mixer stand. 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.

6. Divide the batter among the muffin cups so that each one is 2/3 full. Top each muffin with a few more blueberries and sprinkle each with a little more granulated sugar.

7. Bake in the center of the oven for 20 to 25 minutes or until the muffins are lightly golden and a cake tester inserted in the center comes out clean. Remove the muffins from the tins and transfer to a wire rack to cool for 15 minutes.

Clara Silverstein. Adapted from “The Perfect Finish’’