Blueberry Muffins with Coconut Lime Glaze
makes 12 muffins, adapted from Our Best Bites
For the Muffins:
  • 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
For the Struesel Topping:
  • ¼ cup sugar
  • 2½ tablespoons flour
  • ½ teaspoons cinnamon
  • 1½ tablespoons butter
For the Glaze:
  • ½ cup powdered sugar
  • 1½ tablespoons fresh lime juice
  • additional coconut, as desired
  1. 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.
  2. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
  3. 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.
  4. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling ⅔ full.
For the streusel topping:
  1. 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.
For the glaze:
  1. Combine powdered sugar and juice, stirring with a whisk. I like to add some additional coconut to my glaze. Drizzle over warm muffins.
Recipe by Kitchen Meets Girl at