Ingredients

The following ingredients have 12 Servings
  • 2 cups unbleached all-purpose flour
  • 1 cup fine-ground cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup buttermilk
  • 3/4 cup melted butter
  • 1 teaspoon pure vanilla extract
  • 1 lime, the zest
  • 1 and 1/2 cups blueberries (fresh or frozen)
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lime juice
  • 1 lime, the zest
  • 1/2 cup butter, at room temperature
  • 1 tablespoon honey
  • 1 lime, the zest
  • 1 tablespoon fresh lime juice
  • 1 pinch of fine sea salt

Instruction

  • To make the muffins: Preheat the oven to 400° F. Line a 12 muffin-cup tin with parchment liners.
  • In a large bowl sift together the flour, cornmeal, baking powder, baking soda, and salt.
  • In a medium bowl mix together the granulated sugar, brown sugar, egg, buttermilk, butter, vanilla and lime peel.
  • Add the blueberries to the flour mixture and toss to coat. Pour the buttermilk mixture over the flour mixture and using a spatula mix until the batter is just combined. Do not overmix.
  • Fill 3/4 of the muffin cups. Bake for about 20 minutes, or until the muffinsa are golden brown and a wooden pick inserted in the center comes out clean.
  • While the muffins are baking, make the lime glaze and whipped butter (if using).
  • To make the glaze: In a small bowl mix the sugar, lime juice, and lime peel until the sugar is dissolved. Set aside. Stir well just before using.
  • To make the whipped butter: In a small bowl, using an electric mixer on low speed, blend the butter, honey, lime peel, and lime juice. With the electric mixer on high speed, whip for 3 minutes, or until light and fluffy. Add salt to taste.
  • Allow the muffins to cool for a few minutes in the pans before transferring to a rack. While still warm, brush the top of the muffins with the lime glaze, even poking a few holes on top with a skewer to allow th glaze to penetrate. Allow to cool.
  • Serve with regular butter, whipped honey-lime butter, or no butter at all.