Blueberry Muffins with Coconut Lime Glaze
Weekend breakfasts are usually a fiasco around my house.
I don’t sleep well, so I’m usually up waaaaaaaay early while the Tall Boy and Doodle snore away. After I’ve been up for a few hours, I finally go jump on the bed and wake up the Tall Boy, because by this time I’m nearly dying of starvation and have the shakes because I’ve already downed an entire pot of coffee. “I’m hungry,” I say, “pleeeeeeeeeeeeease get up so I can eat.”
I know, I should just eat while they’re snoozing, but I have this “crazy” idea that we should all eat together as a family. Except that by the time we’re all up and in the kitchen, it ends up looking like a massive tornado landed in the middle and Doodle is waving a grease-covered spatula around in the air because he insists on “checking” the sausage about a million and one times.
I decide to make blueberry muffins because it’s like eating cake for breakfast, and who can argue with that? Even the Tall Boy loves blueberry muffins – except for the fact that I’ve topped these with a coconut-lime glaze, and he hates coconut. So then I make a special “no-coconut” batch for him, because that’s the kind of wife I am.
We sit down, finally ready to eat–approximately three and a half hours after I’ve been awake–and Doodle informs me that he won’t eat the blueberry muffin because I already peeled the cupcake paper away from the sides and “ruined” it.
And since I hate to waste anything that’s baked in a cupcake paper, I eat his muffin, plus the two that were already on my plate.
The only redeeming part of breakfast is that the Tall Boy usually does the dishes. He’s awesome like that.
- 1¾ cup flour
- 2¾ teaspoons baking powder
- ¾ teaspoon salt
- ½ cup sugar
- 2 teaspoons lime zest
- 1 large egg
- ¾ cup buttermilk
- ⅓ cup canola oil
- 1 cup blueberries
- 1 tablespoon flour
- 1 tablespoon sugar
- ¼ cup sugar
- 2½ tablespoons flour
- ½ teaspoons cinnamon
- 1½ tablespoons butter
- ½ cup powdered sugar
- 1½ tablespoons fresh lime juice
- additional coconut, as desired
- In a large bowl, combine the 1¾ cups flour, baking powder, salt, sugar, and lime zest. Make a well in the center of the mixture.
- In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
- In another bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. This will keep your berries from sinking to the bottom of your muffin.
- Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling ⅔ full.
- Combine the sugar, flour, cinnamon, and additional coconut, if desired. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes at 400 or until the tops are golden brown. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack.
- Combine powdered sugar and juice, stirring with a whisk. I like to add some additional coconut to my glaze. Drizzle over warm muffins.
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I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!
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