They take a little more effort than classic blueberry muffins but are well worth it. Tangy but still sweet, unique, a bit tropical... perfect.
If you use fresh mangoes (which I did) you'll need to make sure you have 2 ripe ones on hand - the original recipe gives the option of using frozen, but I can't vouch for that since I haven't tried it. Plus, what's better than fresh mangoes?? I recommend using "champagne mangoes" - the yellow, flatter kind. March is really the month for mangoes; they're pretty much the only seasonal enjoyment I take at a time when I'm usually SO done with winter weather. You can still find them right now though... try to buy them yellow and wait until they're just getting soft and having a slight bit of give.
Here's a great video on how to best cut a mango. I find that once I slice off the two big, flat pieces, it's best to cut those into strips and then use a knife to scrape the skin off the strips.
Here's the recipe, adapted from About.Com South American Food. It makes 21 muffins.
For the Muffins:
- 2 and 3/4 cup flour
- 3/4 cup sugar
- 2 tbsp brown sugar
- 3/4 tsp salt
- 1 tbsp baking powder
- 1 egg
- 1/2 cup vegetable oil
- 3/4 cup buttermilk
- 2 tsp vanilla
- 1 tsp almond extract
- 1 cup cubed mango, fresh or frozen (I used fresh - 2-3 mangoes)
- Juice of 1 lime (a little over 1 tbsp) - juice a fresh lime, it's worth it**
- 1 cup blueberries, fresh or frozen (I used fresh)
For the Glaze:
- 3 tbsp butter
- 1 and 1/2 cup powdered sugar
- 1 tbsp lime juice
- 3/4 tsp almond flavoring
- 2-3 tbsp milk or cream, depending on how thin or thick you want it
- 1-2 pinches salt
- Coconut shreds or sliced almonds for garnish, if you wish
Preheat oven to 425. Line muffin tin with paper liners. Mix together flour, salt, baking powder, and sugar in a large bowl. In a small bowl, whisk the egg, buttermilk, oil, and vanilla. In a blender or food processor, puree the mango with the lime juice until smooth. Gently mix the liquid ingredients into the dry ingredients, stirring until just barely mixed. Toss the blueberries with 1-2 tbsp flour to coat; gently fold into batter. Fill muffin tins 3/4 full, almost to the top.
Bake at 425 for 5 minutes, then lower temp to 350 and bake another 10. Check for doneness; muffins should be domed on top and firm or spring back to the touch. If not done, bake another 5 minutes until done.
Cool muffins while you make the glaze. Melt the butter, and whisk in the powdered sugar, milk/cream, lime juice, salt, and almond extract. To glaze, you can either place the glaze in a bowl and dunk the muffin in top down (if it's a thinner glaze) or frost like a cupcake. We LOVED this glaze and we preferred frosting it with slightly thicker glaze.