Blueberry Lime Muffins Recipes
BLUEBERRY, LIME, AND BASIL MUFFINS
Don't be fooled by this combination of flavors--it might seem strange at first, but once you taste it, you'll know they were meant for each other!
Provided by Kim
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
- Whisk whole wheat flour, 1 cup all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract, lime zest, and lime juice. Stir in Greek yogurt. Add 1/2 of the flour mixture and stir just until combined. Add in remaining flour mixture, stirring just until combined; do not to overmix. Fold in basil.
- Place blueberries in a large bowl and sprinkle with 1 tablespoon all-purpose flour. Toss to coat. Gently fold into the muffin batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
- Remove muffins from the oven and let cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, 15 to 30 minutes more.
Nutrition Facts : Calories 217 calories, Carbohydrate 35.1 g, Cholesterol 46.4 mg, Fat 7.2 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 4 g, Sodium 281.8 mg, Sugar 15.6 g
BLUEBERRY LIME MUFFINS
Treat your family to these blueberry muffins made with Bisquick® mix - perfect addition to your bread basket.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, stir baking mix, brown sugar and 1 teaspoon lime peel. In small bowl, stir milk, butter and egg with whisk or fork until well blended. Make well in center of dry ingredients; stir in egg mixture just until dry ingredients are moistened. Stir in blueberries. Divide batter evenly among muffin cups, filling each three-fourths full.
- Bake 16 to 18 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes; remove from pan to cooling rack.
- Meanwhile, in small bowl, mix powdered sugar and lime juice until well blended. Drizzle over muffins. Sprinkle with additional lime peel. Serve warm or at room temperature.
Nutrition Facts : Calories 200, Carbohydrate 31 g, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 300 mg
LIME MUFFINS
I bake muffins every Sunday morning, so I'm always trying different ingredients to make them interesting. These citrus muffins are my husband's favorite.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 210 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
WORLD'S BEST LEMON BLUEBERRY MUFFINS
If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!
Provided by SonicBoom
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Sift flour, baking powder, baking soda, and salt together in a bowl.
- Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
- Fill muffin cups 3/4 full of batter.
- Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g
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- Preheat oven to 400 degrees F. Spray muffin pan with nonstick cooking spray or line with paper muffin liners.
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