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1
Preheat the oven to 425 degrees.
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2
Line muffin tin with paper liners (enough for 12 muffins).
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3
Mix the flour, salt, baking powder, and sugars together in a large bowl.
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4
In a small bowl, whisk together the egg, buttermilk, oil, vanilla, and almond flavoring.
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5
In a blender or food processor, puree the mango with the lime juice until smooth.
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6
Gently mix the liquid ingredients into the dry ingredients. Stir until just barely mixed.
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7
Fold in the mango puree until just barely mixed.
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8
Toss the blueberries with 2 tablespoons flour and gently fold in blueberries.
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9
Fill muffin tins with about 1/3 cup batter, or almost to the top.
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10
Bake at 425 for 5 minutes, then lower temperature to 350 degrees and bake for 10 more minutes.
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11
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.
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12
Cool in pan on a rack.
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13
Make the glaze: Melt the butter, and gently whisk in 1/2 of the powdered sugar.
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14
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.
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15
Place the glaze in a bowl. Dip the tops of the muffins in the glaze. Sprinkle muffins with coconut and sliced almonds if desired.
