I love blueberries, and I love muffins. I often pair blueberries with lemon, but, this Summer I wanted to go a different route and use lime instead. These muffins don't require a mixer, and the crunchy turbinado sugar on top adds a superb texture without adding a streusal topping. I also wanted to sneak in a surprise with a few white chocolate chips. White chocolate, zesty lime and blueberries, a great start to any day.
You'll need:
1 cup blueberries washed and dried
1 1/2-2 Tbs. grated lime zest divided
2/3 cup of white chocolate chips
dry ingredients:
2 cups self rising flour plus 1 Tbs.
3/4 cup granulated sugar
1/2 tsp. baking powder
wet ingredients:
1 cup of buttermilk
4 Tbs. melted butter
2 large eggs
1 tsp. pure vanilla
turbinado sugar to sprinkle on the tops
Preheat the oven to 350 degrees and prepare a cupcake pan with 12 liners. Wash and dry the blueberries and toss with 1 tablespoon of flour. In a large mixing bowl, sift together the dry ingredients.
To the dry ingredients add the wet ingredients. Mix well. This can easily be done by hand using a large spoon, no mixer required!
Fold the white chocolate chips into the batter, and then gently fold in the blueberries and 1 1/2 tablespoons of lime zest by hand. Reserve a small amount for the tops.
Use an ice cream scoop to divide the batter between the cupcake liners. Bounce the pan on the counter a couple of times to settle the batter. Sprinkle the tops with additional zest and turbinado sugar. Turbinado sugar is a large granule raw cane sugar. It's slightly brown in color due to the molasses content. It adds a nice texture and sweet crunch to the tops of these muffins and it's readily available in most grocery stores near the other sugar and sweetener products.
Place into the oven and bake for 22-24 minutes or until the tops are golden and a toothpick inserted into the center comes out with moist crumbs. Serve warm or at room temperature. Yield: 12 muffins
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