Muffins are quick and easy to make. They make a good breakfast on the go or served as part of a brunch. Any leftover muffins can be wrapped individually and frozen. To reheat: pop one in the microwave for 20 to 40 seconds. How many muffins you end up with varies according to the muffin liner size. For this recipe I used a smaller liner that was approximately one-third of a cup; this yields 16 muffins. Generally, I like to use the larger, tulip muffin liners I buy on Amazon. Using the larger size liner will yield 12 larger muffins.
Servings: 13
Calories: 362kcal
Ingredients
- 3 cups self-rising flour raising
- 1 cup packed brown sugar I often like to use a combination of 1/2 cup white sugar and 1/2 cup brown sugar
- 1 1/2 cups fresh blueberries
- 1 cup salted butter, melted
- 1 cup buttermilk, approximately
- 2 large eggs
- 2 tablespoons finely grated lime zest
- 3 tablespoons coarse sugar such as turbinado
LIME GLAZE
- 1 cup powdered sugar
- 2 to 3 tablespoons lime juice
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-hole muffin pan with muffin liners. Or use two muffin pans if the muffin liners are on the smaller side. This recipe will make 16 regular muffins or 12 larger muffins.
- In a large bowl, whisk together the flour and brown sugar, until well combined and no lumps. Add the blueberries; stir to combine.
- In a medium bowl, whisk together the butter, buttermilk, eggs and zest until well combined. Add the butter mixture to the flour mixture; stir until combined. Spoon the mixture into the muffin liners – this is easiest if you use a spring-loaded ice cream scoop; sprinkle each muffin with turbinado sugar. Bake for 20 to 22 minutes until lightly golden and a skewer comes out clean when inserted into the center of a muffin. Let stand in the pan for 5 minutes before removing to a wire rack set over a baking sheet.
To make the glaze: While the muffins are cooking, whisk the powdered sugar and lime juice together until smooth, adding enough lime juice to create a thick, runny paste. Drizzle the glaze over the warm, not hot, muffins. Let sit until the glaze is set. Makes 12 large muffins or 16 smaller muffins.
Nutrition
Calories: 362kcal | Carbohydrates: 51g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 199mg | Potassium: 110mg | Fiber: 1g | Sugar: 28g | Vitamin A: 703IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg