"I'm fond of the flavor combination of berries and lime. So I decided to add fresh lime juice and rind to my blueberry muffins and loved it! Lime adds a little tartness that complements the sweetness of the fresh blueberries." —Jenna Baldwin, Mesa, Ariz.
7.9 ounces all-purpose flour (about 1 3/4 cups)
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup light sour cream
1/3 cup canola oil
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 teaspoon vanilla extract
2 large egg whites
1 large egg
1 (6-ounce) container plain low-fat yogurt
1 cup fresh blueberries
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
Combine sour cream and next 7 ingredients (through yogurt) in a bowl; stir with a whisk. Add sour cream mixture to flour mixture; stir just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray. Sprinkle blueberries evenly over tops of muffins. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pan. Serve warm or at room temperature.
I loved this recipe, but I recommend mixing the blueberries in with the batter as opposed to putting them on top. They taste just fine with the berries on top and the rest of the muffin relatively separate, but I personally prefer to have the blueberries be more a part of the muffin instead of being kind of a garnish.
I also only used about half a cup of sugar and they were plenty sweet.
This is a delicious recipe and I will definitely use it again.
These were moist and good. I liked the lime flavor. I didn't like the way the blueberries stayed on top of the batter and burst while baking, leaving a lot of blueberries and juice on the muffin pan instead of in the muffins. Next time I'd mix the blueberries into the batter. I also sprinkled a little turbinado sugar on top before baking.
I used half WW, half white flour - the rest as called for. I thought they were tasty - I made half as mini muffins and I liked those better. I used more bluberries than called for and mine did not sink at all (and I wish they had!) Next time I will definitely mix the blues in.
I made these replacing the lime with lemon as I ran out of limes. Also did not have sour cream so replaced that with ricotta I had in the fridge. What came out was a wonderful muffin with some richness to it. I sprinkled the blues atop each muffin and they were fine, none sank to the bottom. I have numerous blueberry muffin recipes but will definitely make these again and again!
I made this recipe exactly as printed and thought it lacked flavor. My blueberries did not sink to the bottom of the muffins either. If I make these again I would add more lime zest, brown sugar and half ww flour. There are better recipes out there.
Very good muffins! I made mine with graham flour (100% ww) and agave nectar and they turned out beautifully. I put a bit more baking powder (1/4 tsp) into the batter to give the WW flour a bit more "lift". I also saved a few tablespoons of flour to toss on the blueberries--doing this kept the berries from sinking to the bottom of the muffins. The result was a very tasty muffin with blueberries studded throughout. I'll make these again!
This recipe was just OK. The first comment was on target about mixing in the blueberries instead of on top. I also added whole wheat flour for extra nutrition. In my opinion there are better recipes blueberry muffin recipes out there. Readers will get a nicer result if they do put the blueberries in the batter.
I thought these were good! The lime was a nice addition to usual blueberry muffins. I used a little more than half whole wheat flour, and they turned out fine. I also mixed the blueberries in the second time I made these (rather than sprinkling them on top) and thought they turned out a little better that way. We enjoyed them!
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