Mango Blueberry Muffins

Recipe by Chef Jean
READY IN: 35mins




  • Preheat the oven to 425 degrees.
  • Line muffin tin with paper liners (enough for 12 muffins).
  • Mix the flour, salt, baking powder, and sugars together in a large bowl.
  • In a small bowl, whisk together the egg, buttermilk, oil, vanilla, and almond flavoring.
  • In a blender or food processor, purée the mango with the lime juice until smooth.
  • Gently mix the liquid ingredients into the dry ingredients. Stir until just barely mixed.
  • Fold in the mango purée until just barely mixed.
  • Toss the blueberries with 2 tablespoons flour and gently fold in blueberries.
  • Fill muffin tins with about 1/3 cup batter, or almost to the top.
  • Bake at 425 for 5 minutes, then lower temperature to 350 degrees and bake for 10 more minutes.
  • Check for doneness: muffins should be domed on top and spring back to the touch. If they do not spring back, bake for 5 minutes more, or until done.
  • Cool in pan on a rack.
  • Make the glaze: Melt the butter, and gently whisk in 1/2 of the powdered sugar.
  • Add the flavorings and the other half of the powdered sugar. Add milk, 1 tablespoon at a time, until glaze has a slightly runny consistency.
  • Place the glaze in a bowl. Dip the tops of the muffins in the glaze. Sprinkle muffins with coconut and sliced almonds if desired.