Blueberry and Lime Muffins

Muffins are my go-to when I’m feeling lazy and just want to make something simple yet hearty. I always take my muffins to work since essentially they are a little bit like a quickbread. I found this recipe for Blueberry and Lime Muffins and I was intrigued by using lime zest (haven’t used lime in baking before hehe) with blueberries.

Blueberry-Lime Muffins
My Baking Addiction

YIELD: 12 muffins

1 cup sugar
zest of two limes
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup sour cream
1 cup fresh or frozen blueberries
coarse sugar, optional

1. Preheat oven to 400 degrees F. Spray muffin pan with nonstick cooking spray or line with paper muffin liners.
2. In a small bowl, combine sugar and lime zest. Mix with clean fingertips until sugar is moistened and fragrant. Set aside.
3. In a medium bowl, stir together flour, salt and baking soda. Set aside.
4. In large bowl, beat eggs and sugar until thoroughly incorporated. Continue beating while slowly pouring in the oil. Add in vanilla.
5. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups and if desired, top with a sprinkling of coarse sugar.
6. Bake in preheated oven for 20-22 minutes.

My naked limes!

Everybody loved this for a change, and my mum actually said it was the best thing I’ve ever made so far. Which kinda makes me feel like everything I’ve made so far is crap.
Anyway, these are definitely worth trying out on a baking weekend. They are moist (thanks to the sour cream), have a kick (thanks to the lime zest), are super easy to make and so healthy for breakfast! You can skip the topping sugar if you don’t like your baked goods to be too sweet.

On another note, I’ve recently discovered wholemeal flour and I super love the texture. Next round I’m going to try substituting some of the all-purpose flour for some wholemeal flour instead and see how it turns out. :)