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.
3 cups (360g) self-raising flour
1 cup (220g) packed brown sugar
1 1/2 cups (255g) fresh blueberries
1 cup (250g) salted butter, melted
1 cup (250ml) 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.
Add the butter mixture to the flour mixture; stir until combined.
Spoon the mixture into the muffin liners;
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 centre of a muffin.
Let stand in 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 warm,
not hot, muffins. Let sit until the glaze is set.
Makes 12 large muffins or 16 smaller muffins.
Enjoy with your favourite blend of tea in your Dragonfly and Blossom
teacup and maybe even dive in for a second, we won't tell!
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