Description

Talk about messy: These are not pack-in-your-lunch-bag muffins. They’re more have-a-cup-of-tea-and-a- nice-chat muffins. Although the cornmeal base is studded with blueberries, lime is the anchor. It balances the sweetness of the cornmeal, brightens the freshness of the blueberries, and smooths the edges of the honey. With its own glaze and butter, lime works its way into every layer of this deliciously messy muffin.

Scale

Ingredients

Ingredients

Muffins

2 cups 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 egg, at room temperature
1 cup buttermilk
3⁄4 cup melted butter
1 teaspoon pure vanilla extract
Peel of 1 lime, finely grated
11⁄2 cups fresh or frozen unthawed blueberries (wild, if you can get them)

Lime Glaze

1⁄2 cup granulated sugar
1⁄4 cup fresh lime juice
Peel of 1 lime, finely grated

Whipped Honey-Lime Butter (Optional)

1⁄2 cup butter, at room temperature
1 tablespoon honey
Peel of 1 lime, finely grated
1 tablespoon fresh lime juice
Generous pinch of fine sea salt

Instructions

To make the muffins: Preheat the oven to 400°F. Line 18 muffin cups with paper or 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. Don’t overmix.
Using a 1⁄4-cup scoop, fill the muffin cups. Bake for 17 to 20 minutes, or until the muffins are golden brown and a wooden pick inserted in the center comes out clean.
While the muffins are baking, make the 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, dip the tops of the muffins into the glaze. Turn upright, poke a few holes in the tops with a skewer, and spoon the remaining glaze evenly over the muffins. Allow to cool. Serve with regular butter or whipped honey-lime butter.

Notes

These muffins will keep in an airtight container in the refrigera- tor for a couple of days. If they last that long.