If you’ve been following this blog for awhile, you may have noticed that I love muffins – especially blueberry muffins. In fact, I’ve already shared recipes before for blueberry lemon and coconut topped maple blueberry muffins.
But this recipe is so bright and fresh that I just have to share it too 🙂 I love combining any citrus with berries, but I must say the lime blueberry combination has been the family favorite. I made a simple glaze for the top that is totally optional if you don’t want any extra sugar. It just adds a burst of zesty sweetness that we thought was really delicious!
Like most muffins I make, these are vegan – which just means I don’t use any milk, butter, eggs, cream cheese, yogurt, etc. They are moist and tender thanks to the DIY “buttermilk” made by combining some So Delicious coconut milk and fresh lime juice. Plus, I find that using baking soda and baking powder makes them extra fluffy and soft.
- 1 cup So Delicious coconut milk
- 2 limes zested
- 1/2 lime, juiced
- 1/3 cup oil
- 1 teaspoon vanilla
- 2/3 cup sugar
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries, tossed with 1 tablespoon flour
- 1 1/4 cups powdered sugar
- 1 1/2 limes, juiced
- Preheat the oven to 375. Prepare your muffin pan by either greasing or lining with paper liners.
- In a large bowl, combine the lime juice and the coconut milk. Let it sit for about 5 minutes to slightly curdle the coconut milk (It's DIY buttermilk!)
- Using a handheld mixer beat in the sugar, zest, oil and vanilla. It might look kind of separated - that's normal, don't worry.
- Sift together the flour, baking powder, baking soda and salt. Add gradually to the wet ingredients.
- Beat until you have a nice smooth batter, but be careful that you don't over-mix.
- In a small bowl, toss the blueberries with the 1 tablespoon of flour, just until all the berries are coated.
- Gently fold them into the batter, being careful that they don't start to break apart or else you will have the dreaded purple muffins.
- Spoon into the greased muffin pan or liners. Bake for 18 minutes or until inserted toothpick comes out clean.
- Combine the powdered sugar, lime juice and zest in a small bowl. Then carefully drizzle overtop of each cooled muffin.
- These are best enjoyed right away. The glaze melts into the muffins as they sit, so if you are making these the day before, just wait and add the glaze the day you are serving.