Rating: 3 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 0

"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.

Jenna Baldwin, Mesa, Ariz.
Recipe by Cooking Light May 2009

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Recipe Summary

Yield:
12 muffins (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

225 calories; fat 7.7g; saturated fat 1.3g; mono fat 3.8g; poly fat 1.9g; protein 4.7g; carbohydrates 34.5g; fiber 0.8g; cholesterol 19mg; iron 1.1mg; sodium 166mg; calcium 74mg.
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