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.

Yield: 12 muffins (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 7.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 4.7g
  • Carbohydrate: 34.5g
  • Fiber: 0.8g
  • Cholesterol: 19mg
  • Iron: 1.1mg
  • Sodium: 166mg
  • Calcium: 74mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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.
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