Limelight Blueberry Muffins

"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.


12 muffins (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional Information

Calories 225
Fat 7.7 g
Satfat 1.3 g
Monofat 3.8 g
Polyfat 1.9 g
Protein 4.7 g
Carbohydrate 34.5 g
Fiber 0.8 g
Cholesterol 19 mg
Iron 1.1 mg
Sodium 166 mg
Calcium 74 mg


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
Cooking spray
1 cup fresh blueberries


1. Preheat oven to 350°.

2. 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.

3. 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.

Jenna Baldwin, Mesa, Ariz.,

Cooking Light

May 2009
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