Mango Blueberry Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 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)

Recipe

• 1 preheat the oven to 425 degrees.
• 2 line muffin tin with paper liners (enough for 12 muffins).
• 3 mix the flour, salt, baking powder, and sugars together in a large bowl.
• 4 in a small bowl, whisk together the egg, buttermilk, oil, vanilla, and almond flavoring.
• 5 in a blender or food processor, purée the mango with the lime juice until smooth.
• 6 gently mix the liquid ingredients into the dry ingredients. stir until just barely mixed.
• 7 fold in the mango purée until just barely mixed.
• 8 toss the blueberries with 2 tablespoons flour and gently fold in blueberries.
• 9 fill muffin tins with about 1/3 cup batter, or almost to the top.
• 10 bake at 425 for 5 minutes, then lower temperature to 350 degrees and bake for 10 more minutes.
• 11 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.
• 12 cool in pan on a rack.
• 13 make the glaze: melt the butter, and gently whisk in 1/2 of the powdered sugar.
• 14 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.
• 15 place the glaze in a bowl. dip the tops of the muffins in the glaze. sprinkle muffins with coconut and sliced almonds if desired.