buttermilk muffins Archives

blueberry lime buttermilk muffins

April 6, 2025

Blueberry & lime – a perfect combination. The buttermilk gives the muffins a soft, moist crumb – no dry muffins here. 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 […]

blueberry lime buttermilk muffins

Prep Time10

Cook Time25

Total Time35

Servings: muffins

Calories: 400kcal

US Customary - Metric

3 cups self-rising flour
1/2 cup white sugar or use brown sugar
1/2 cup packed brown sugar
1 1/2 cups fresh blueberries
1 cup salted butter, melted
1 cup buttermilk
2 large eggs
2 tablespoons finely grated lime zest
3 tablespoons coarse sugar such as turbinado

LIME GLAZE

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.

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 the warm, not hot, muffins. Let sit until the glaze is set. Makes 12 large muffins or 16 smaller muffins.

Nutrition