Making muffins is quick and easy and, if you’ve ventured into a kitchen to bake during your life, chances are you’ve made muffins. These Blueberry Lime Buttermilk Muffins are very moist and buttery with the brightness of lime both in the muffins and the glaze. Buttermilk keeps the crumb soft and tender. At they’re best served on the day they’re made, this muffin recipe freezes nicely so you’ll have seemingly fresh muffins for days. Or if you’re hosting a brunch and want to get ahead of the prep then make a freeze a couple of batches of these babies, pop them in the freezer and warm them in the microwave just before serving.
The beautiful fine bone china you see in a few of these shots comes from England from my friend’s business: Dragonfly and Blossom. My friend does all these intricate drawings for the china. Here’s the link to her website.
Blueberries are at their peak right now and are always a hit in muffins but any berry would work. Just make sure to use fresh berries as the frozen tend to be watery when baked and bleed into the muffins. Also, to let you know, as I state in the recipe, the size of the muffin liner will change the quantity of muffins you make as well as the cooking time. Generally I use these sort of muffin liners and make 12 good sized muffins and bake them for about 25 to 28 minutes. I opted for something a little smaller and used these liners giving me 16 muffins with 20 minutes of baking. OKay, I’m off, I’ve got stuff to get done. Take care, let’s chat soon, Lovoni xo
- 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
- 1 cup powdered sugar
- 2 to 3 tablespoons lime juice
- 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.