Saturday, July 2, 2011

Blueberry Muffins with Lime Glaze

Now this is a blueberry muffin! I am not much of a muffin person, but when I make them, I like to put lots of fruit in them.

Start out by putting 1 cup of blueberries in a pot and add 1 tsp. of sugar.

Cook these over medium heat until they start to break down and mash them to a puree. Set them aside to cool.

In a bowl, measure out 1 1/8 cup of sugar. Break in 2 large eggs and whisk until thoroughly blended. I doubled this recipe which is why you are seeing 4 eggs!

This is the blueberry puree.

In a separate bowl, add 2 1/2 cups of flour, 1 1/2 tsp. of baking powder and 1 tsp. of salt. Whisk it together.

Add 1 1/2 tsp. of vanilla to the egg mixture.

Melt 4 tablespoons of butter.

Add 1/4 of a cup of vegetable oil to the butter. Pour this into the egg mixture.

Add 1 cup of buttermilk to the egg mixture.

Line your muffin tins with paper liners.

Stir together your egg mixture.

Add 1 cup of fresh blueberries.

Stir the liquid into the flour mixture. Stir gently and fold. There will be patches of flour and the batter will be lumpy. This is a good thing.

Scoop heaping mounds of batter into each cup filling them to mound a bit over the top.

Place 1 teaspoon of the pureed blueberry sauce in the center of each cup. Use a toothpick to swirl the puree through the batter.

Place in a 425 degree oven and bake for 18-20 minutes. They will begin to brown around the edges.

While they are baking, mix some confectioners sugar in a bowl with the zest of one lime. Add the juice of 2-3 limes and mix until you have a glaze consistency.

Look at these babies right out of the oven!

While they are warm, drizzle glaze over the tops.

Let them cool for a while, then remove them from the pans.

There is some serious blueberry action going on in these.


I am cooking all weekend, surprise, surprise! What are you doing for Canada Day and The 4th of July?