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Blueberry-Lime Muffins

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?

 

Blueberry lime muffin cut in half on a white surface in front of a cup of coffee and fresh blueberries

Blueberry-Lime Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Ingredients

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

Instructions

  1. Preheat oven to 400 degrees F. Spray muffin pan with nonstick cooking spray or line with paper muffin liners.
  2. In a small bowl, combine sugar and lime zest. Mix with clean fingertips until sugar is moistened and fragrant. Set aside.
  3. In a medium bowl, stir together flour, salt and baking soda. Set aside.
  4. In large bowl, beat eggs and sugar until thoroughly incorporated. Continue beating while slowly pouring in the oil. Add in vanilla.
  5. 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.
  6. Bake in preheated oven for 20-22 minutes.

Notes

- adapted from allrecipes.com

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

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Jeff

Sunday 17th of May 2020

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

Jamie

Tuesday 26th of May 2020

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

Jeff in California

Sunday 17th of May 2020

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.

Gayle

Friday 25th of July 2014

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!

Cheryl

Thursday 26th of June 2014

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!!

Sommer@ASpicyPerspective

Monday 15th of October 2012

Hey Jamie, you might want to check out this pin and website... Content theft! :( http://pinterest.com/pin/389983648952188021/

Jamie

Monday 15th of October 2012

Thanks, Sommer. It looks like it's already been removed. Have a great day! -Jamie

Amelia

Monday 25th of June 2012

What a great recipe! I substituted a blackberry/raspberry mixture instead of blueberries, and greek yogurt instead of sour cream, because I had them on hand. They turned out wonderfully! THe texture and flavor were fantastic. By far the best muffin recipe I've ever tried! :)

Jamie

Tuesday 26th of June 2012

Amelia- I love your adaptation! Thanks so much for stopping back and letting us know how the recipe worked for you. -Jamie

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