Wednesday, July 20, 2011

Blueberry Lime Muffins with Coconut Streusel


Breakfast is anything but boring at our house; well, most of the time anyway. I don't like to get in a rut, eating the same thing over and over and I try not to feed my kids too much cold cereal either. The morning is when I have the most energy and desire to do things so it's a great time for me to throw together a batch of pancakes, muffins, or whatever.

My mom and brother have been using the original recipe for for these muffins for years and always rave about how it's just the best muffin recipe they've used. The muffins are quite delectable, I've partaken of them many times. In making theses muffins, I only made slight changes, using lime instead of lemon in the batter and throwing in some coconut with the streusel. I don't think it compromised the recipe at all, they are still wonderful! This recipe makes about a dozen muffins, so you can make them one day and enjoy them for several!

Blueberry Lime Muffins with Coconut Streusel
For the batter:
1 3/4 cups flour
2 3/4 tsp. baking powder
3/4 tsp. salt
1/2 cup sugar
Juice and zest of 1 lime
1 large egg, lightly beaten
3/4 cup milk
1/3 cup vegetable oil
1 cup fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

For the streusel:
1/4 cup sugar
2 1/2 Tbsp. flour
1 1/2 Tbsp. butter
3-4 Tbsp. flaked, sweetened coconut

Combine flour, baking powder, salt, sugar, lime zest and juice in a large bowl; stir to combine. In a separate bowl, combine egg, milk and oil. Stir well. Add the wet ingredients to the dry, stirring just until moistened.

Combine blueberries, 1 tablespoon flour and sugar, tossing gently to coat. If using frozen blueberries, do not thaw, just put them in frozen. Fold blueberry mixture into batter. Spoon into greased muffin pans, filling about two-thirds full.

Combine streusel ingredients, except butter. Cut in butter with either a pastry blender or 2 knifes, until mixture is crumble. Sprinkle over batter.

Bake at 400 degrees F for 15-18 minutes, or until golden. Remove from pans immediately and let cool.

Yield: 1 dozen muffins

SOURCE:
Adapted from Southern Living

2 comments:

  1. Lovely combination of flavors, I would love one right now.

    ReplyDelete

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