Mango Blueberry Muffins

Name: Mango Blueberry Muffins
Ingredients: 2 3/4 cups flour; 3/4 cup sugar; 2 tablespoons brown sugar; 3/4 teaspoon salt; 1 tablespoon baking powder; 1 egg; 1/2 cup vegetable oil; 3/4 cup buttermilk; 2 teaspoons vanilla; 1 teaspoon almond flavoring; 1 cup mango, cubed (fresh or frozen); 1 lime, juice of; 1 cup blueberries (fresh or frozen); For the Glaze; 2 tablespoons butter; 1 cup powdered sugar, sifted; 1 tablespoon lime juice; 1 teaspoon almond flavoring; 1 -2 tablespoon milk; 1 pinch salt; coconut (to garnish); sliced almonds (to garnish)

22 ingredients

15 steps

Ingredients

2 3/4 cups flour
3/4 cup sugar
2 tablespoons brown sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 egg
1/2 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
1 teaspoon almond flavoring
1 cup mango, cubed (fresh or frozen)
1 lime, juice of
1 cup blueberries (fresh or frozen)
For the Glaze
2 tablespoons butter
1 cup powdered sugar, sifted
1 tablespoon lime juice
1 teaspoon almond flavoring
1 -2 tablespoon milk
1 pinch salt
coconut (to garnish)
sliced almonds (to garnish)

Directions

1

Preheat the oven to 425 degrees.
2

Line muffin tin with paper liners (enough for 12 muffins).
3

Mix the flour, salt, baking powder, and sugars together in a large bowl.
4

In a small bowl, whisk together the egg, buttermilk, oil, vanilla, and almond flavoring.
5

In a blender or food processor, puree the mango with the lime juice until smooth.
6

Gently mix the liquid ingredients into the dry ingredients. Stir until just barely mixed.
7

Fold in the mango puree until just barely mixed.
8

Toss the blueberries with 2 tablespoons flour and gently fold in blueberries.
9

Fill muffin tins with about 1/3 cup batter, or almost to the top.
10

Bake at 425 for 5 minutes, then lower temperature to 350 degrees and bake for 10 more minutes.
11

Check for doneness: muffins should be domed on top and spring back to the touch. If they do not spring back, bake for 5 minutes more, or until done.
12

Cool in pan on a rack.
13

Make the glaze: Melt the butter, and gently whisk in 1/2 of the powdered sugar.
14

Add the flavorings and the other half of the powdered sugar. Add milk, 1 tablespoon at a time, until glaze has a slightly runny consistency.
15

Place the glaze in a bowl. Dip the tops of the muffins in the glaze. Sprinkle muffins with coconut and sliced almonds if desired.