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Blueberry Lime Cornmeal Muffins
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Makes 18 Ingredients For the muffins | |
2 cups | all-purpose flour |
1 cup | fine ground cornmeal |
2 teaspoons | baking powder |
1 teaspoon | baking soda |
1/2 teaspoon | fine sea salt |
3/4 cup | granulated sugar |
1/4 cup | brown sugar |
1 | egg, at room temperature |
1 cup | buttermilk |
3/4 cup | melted butter |
1 teaspoon | pure vanilla extract |
Peel of 1 lime, finely grated | |
1 1/2 cups | fresh or frozen unthawed |
blueberries, (wild, if you can get them) | |
For the lime glaze | |
1/2 cup | granulated sugar |
1/4 cup | fresh lime juice |
Peel of 1 lime, finely grated For the whipped honey lime butter (optional) | |
1/2 cup | butter, at room temperature |
1 tablespoon | honey |
Peel of 1 lime, finely grated | |
1 tablespoon | fresh lime juice |
Generous pinch of fine sea salt
Directions
1. To make the muffins: Preheat the oven to 400°F. Line 18 muffin cups with paper or parchment liners.
2. In a large bowl, sift together the flour, cornmeal, baking powder, baking soda, and salt.
3. In a medium bowl, mix together the granulated sugar, brown sugar, egg, buttermilk, butter, vanilla, and lime peel.
4. Add the blueberries to the flour mixture and toss to coat. Pour the buttermilk mixture over the flour mixture and, using a spatula, mix until the batter is just combined. Don’t overmix.
5. Using a 1/4-cup scoop, fill the muffin cups. Bake for 17 to 20 minutes, or until the muffins are golden brown and a wooden pick inserted in the center comes out clean. While the muffins are baking, make the glaze and whipped butter (if using).
6. To make the glaze: In a small bowl, mix the sugar, lime juice, and lime peel until the sugar is dissolved. Set aside. Stir well just before using.
7. To make the whipped butter: In a small bowl, using an electric mixer on low speed, blend the butter, honey, lime peel, and lime juice. With the electric mixer on high speed, whip for 3 minutes, or until light and fluffy. Add salt to taste.
8. Allow the muffins to cool for a few minutes in the pans before transferring to a rack. While still warm, dip the tops of the muffins into the glaze. Turn upright, poke a few holes in the tops with a skewer, and spoon the remaining glaze evenly over the muffins. Allow to cool. Serve with regular butter or whipped honey-lime butter.
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