MANGO BLUEBERRY MUFFINS

Mango Blueberry Muffins image

Provided by Chef Jean

Categories Breakfast

Time 35m

Yield 12 large muffins, 12 serving(s)

Number Of Ingredients 21

Previous Next

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)
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)

Steps:

Preheat the oven to 425 degrees.
Line muffin tin with paper liners (enough for 12 muffins).
Mix the flour, salt, baking powder, and sugars together in a large bowl.
In a small bowl, whisk together the egg, buttermilk, oil, vanilla, and almond flavoring.
In a blender or food processor, purée the mango with the lime juice until smooth.
Gently mix the liquid ingredients into the dry ingredients. Stir until just barely mixed.
Fold in the mango purée until just barely mixed.
Toss the blueberries with 2 tablespoons flour and gently fold in blueberries.
Fill muffin tins with about 1/3 cup batter, or almost to the top.
Bake at 425 for 5 minutes, then lower temperature to 350 degrees and bake for 10 more minutes.
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.
Cool in pan on a rack.
Make the glaze: Melt the butter, and gently whisk in 1/2 of the powdered sugar.
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.
Place the glaze in a bowl. Dip the tops of the muffins in the glaze. Sprinkle muffins with coconut and sliced almonds if desired.