This recipe shows how you can modify a recipe you like. It is almost identical to the cranberry orange recipe. In the summer, my kids are responsible for picking the blueberries from our bushes. We freeze the berries to use throughout the year. Our berries are slightly tart. I think the berries taste sweeter if you thaw the blueberries before adding them to the batter.
I like the flavor the lime zest and glaze add to the muffins. A thick glaze spread on warm, not hot muffins, works best. Otherwise, your glaze drips off the muffins. The recipe makes about 18 regular size muffins.Ingredients
|1 1/4||Cups||White flour|
|1 1/3||Cups||Brown sugar, packed|
|2||Tbsp||Lime rind, grated (from about 3 medium-sized limes)|
|2||Cups||Blueberries, thawed if frozed or fresh|
|1 1/2 - 2||Tbsp||Lime juice|
- Preheat oven to 400°. Grease and flour muffin tins or place muffin liners in tin.
- In a large bowl, sift together white flour, wheat flour, baking soda, baking powder, and salt. Stir to mix well.
- Add brown sugar and lime rind. Stir to mix well.
- In a small bowl, wisk together buttermilk, egg, and oil.
- Add liquid ingredients to dry ingredients and stir until mixed.
- Stir in blueberries.
- Using a measuring cup, fill muffin tins 2/3 full.
- For regular muffins, bake 15 minutes. If not done, reduce heat to 350° and bake for 5 more minutes.
- Let cool 5 minutes before removing from tins.
- For glaze, mix powdered sugar and lime juice until smooth but thick. Spoon over warm muffins.