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I have developed a serious case of muffin envy. My local market has a pretty incredible bakery section that I like peruse for research purposes. From decadent cakes, fresh breads, doughnuts and pies – it’s enough to bring this carb addict to her knees.

Although the entire bakery is filled with utter brilliance, I’m always drawn to the glass case that is home to the big, beautiful muffins. It’s not even the flavors that lure me in, it’s those glorious risen crowns that are baked to golden brown perfection. You know exactly what I’m talking about, don’t ya? Admit it, you’ve fallen victim to muffin envy – haven’t you?

Every single time I peer into the meticulously shined glass that separates me from amazing muffin world, I think to myself – why can’t I do that at home – on my my own turf – with my own flavor combinations?

Well folks, I don’t have an answer for you. I’ve read about, researched and tasted more muffins than I care to openly admit. But sadly nothing that I create in my own kitchen compares to the muffin bliss that stares me down every single time I enter the market.

So instead of dwelling on what may never be, I choose to embrace the homemade, rustic muffins that I create in my own kitchen. And today I have an incredibly tasty sour cream muffin bursting with fresh blueberries and the tart zing of fresh lime zest. They’re perfect for breakfast, lunch or simply a midday snack.

On second, thought, maybe I’ll go all undercover and apply for a muffin baking apprenticeship – ya know – for that aforementioned research!

Tell me, what’s your favorite muffin flavor?


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Blueberry-Lime Muffins

By: Jamie
4.44 from 46 ratings
Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes
Servings: 12 muffins


  • 1 cup sugar
  • zest of two limes
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup fresh or frozen blueberries
  • coarse sugar optional


  • Preheat oven to 400 degrees F. Spray muffin pan with nonstick cooking spray or line with paper muffin liners.
  • In a small bowl, combine sugar and lime zest. Mix with clean fingertips until sugar is moistened and fragrant. Set aside.
  • In a medium bowl, stir together flour, salt and baking soda. Set aside.
  • In large bowl, beat eggs and sugar until thoroughly incorporated. Continue beating while slowly pouring in the oil. Add in vanilla.
  • Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups and if desired, top with a sprinkling of coarse sugar.
  • Bake in preheated oven for 20-22 minutes.


- adapted from
4.44 from 46 votes (45 ratings without comment)

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  1. cindy says:

    5 stars
    Delish! I had extra limes I was trying to figure out what to do with and Google led me to this recipe. Your baking addiction has never failed me, so I proceeded without caution ; )) I cut the sugar and substituted some of the white flour with almond flour but otherwise stayed true to the recipe. Yum/ thank you!!

  2. Lydia says:

    Can the lime zest be swapped out with mandarin orange zest?

    1. Jamie says:


  3. Hiroko says:

    I just made this recipe now. It came out amazing!!! I never got this much heap in the past. It’s definitely a keeper :)

    1. Jamie says:

      So glad you enjoyed the muffins! Thank you so much for stopping by to share your feedback. Happy baking!

  4. Lydia says:

    Would cinnamon go well in this recipe? If so, how much to add? I’m thinking of adding it the next time I make this.

    1. Jamie says:

      Sure! I think you could definitely add a little cinnamon to the recipe!

  5. Jeff says:

    This is an all-time family favorite …. I’ve made it over 30 times. Yum!!!

    1. Jeff in California says:

      Yum! This is an all-time family favorite that I’ve made over 30 times. I sprinkle a little cane sugar and slivered almonds on top to get a perfect muffin-top at the end.

    2. Jamie says:

      Yay! So happy to hear you enjoyed the recipe. Thanks so much for stopping by and leaving your feedback.

    3. Jamie says:

      Yay! So happy to hear you enjoyed the recipe. Thanks so much for stopping by and leaving your feedback.

  6. Gayle says:

    I used to in a c-store that had a bakery section. The key to the muffin top mountain is the big crystal sugar. Pile that on! The “bread” solidifies around them so that when rising the tops will go higher rather than wider because the sugar crystals hold it together instead of the top sort of crackling or spreading. At least that’s what the boss lady told me and ever since those very sugar crystals have become a staple in my kitchen. Gonna go try this recipe right now!

  7. Cheryl says:

    Made these yesterday, and they were the best muffins I ever made!! Love the lime sugar, really distributed the lime flavor!! Also, the batter was not thin, so the blueberries did not sink to the bottom. They were beautiful and delicious! Thank you!!