Blueberry Angel Muffins recipe is Kaufmann 1 approved. This recipe should fill a 6 count muffin pan. Almond meal can seem heavy in some baked goods, but here the addition of stiffly beaten egg whites gives these muffins an almost angel food cake-like texture.
1 packed cup almond meal
½ tsp salt
3 tbsp xylitol, divided
2 tbsp unsalted butter, chilled or 2 tbsp coconut oil, chilled
4 egg whites
¾ cup blueberries
Preheat oven to 400 degrees.
In a large bowl, stir together almond meal, salt and 2 tablespoons of xylitol. Cut butter or chilled coconut oil into pieces no larger than ½ inch square. Add to the almond meal mixture, and with your fingertips, quickly press butter pieces into the dry ingredients until it is evenly distributed. Place bowl into the refrigerator before proceeding.
In the bowl of an electric mixer fitted with the whisk attachment, begin beating egg whites at medium speed. When they begin to thicken, add remaining 1 tablespoon of xylitol and turn speed to medium-high. Continue to whip until egg whites form stiff peaks.
Remove almond meal mixture from the refrigerator. Gently fold half of the egg white mixture into the almond meal mixture. Fold remaining whites into the batter, stirring just enough to incorporate without deflating the mixture. Add blueberries, stirring as little as possible, just enough to evenly distribute.
With a large spoon, scoop the mixture into 6 very well-oiled muffin cups. (You could also use paper muffin liners sprayed with oil.)
Bake in hot oven for 12 minutes. Remove from muffin pan or liners while still hot and allow to cool slightly before serving.