I love these muffins because they are super low in sugar. I make them when I crave blueberry muffins but I don’t want an extra sugary taste. I usually add lots of blueberries and sprinkle some turbinado sugar on top to give them a crunch.
Lime Blueberry Muffins
Preparation time: 15 minutes; Cooking time: 25-30 minutes; Makes: 12 muffins
- 250g (2 cups, 9oz) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
- ¼ teaspoon salt
- 100g (½ cup, 3.5oz) sugar
- 1¼ cup blueberries
- 100g (3.5oz, 1 stick, 7 tablespoons) unsalted butter butter, melted, and cooled slightly
- 160ml (2/3 cup) plain yoghurt
- 2 tablespoons milk
- 2 large eggs
- 1 lime zest (rind) -you can use lemon if you prefer
- ¼ cup blueberries, extra, for topping
- 1 tablespoon turbinado or coarse grained sugar for topping
- Preheat oven to 360ºF (180ºC) ten minutes before using. Line a 12-hole deep muffin tin with paper cases.
- Sift the flour, baking powder, baking soda and salt. Stir in the sugar and the blueberries and make a well in the centre.
- In another bowl whisk together the melted butter, yoghurt, milk, eggs and lime rind. Stir into the well, using a metal spoon, until just combined. Spoon the mixture into the prepared muffin cases. Top with the extra blueberries and sprinkle evenly with the tablespoon of turbinado, or coarse grained sugar.
- Bake for 25-30 minutes or until well risen and golden-brown. Transfer onto a cooling rack.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the Muffins at 360°F (180°C) for 28 minutes.
- These muffins are not very sugary. If you prefer more sugar add ¾ cup sugar.
- Last Updated: September 25, 2018
Step By Step Photos
Sift the flour, baking powder, baking soda and salt. Stir in the ½ cup sugar and cup blueberries and make a well in the centre. In another bowl whisk together the melted butter, yoghurt, milk, eggs and lime rind.
Stir into the well, using a metal spoon, until just combined.
Spoon the mixture into the prepared muffin cases. Top with extra blueberries and sprinkle evenly with the tablespoon of turbinado or coarse grained sugar
Bake for 25-30 minutes or until well risen and golden-brown. Transfer onto a cooling rack.
Best eaten within two days
Love that these are low in sugar, I’m sure you don’t even miss it. Most muffins have way too much! Tose wrappers are adorabs too -Kat
Interesting combination, never though to us lime, sounds delicious!
Tastes really good!
I was thinking about making blueberry muffins over the weekend because I’ve been on this huge blueberry kick lately. But then I change my mind because I know I’ll eat them all in one setting.
But now I see this – is it a sign? Hahaha!!
I ate all my 12 muffins in two days. I took a break from baking just to shed off all those added calories!!!
We’re overrun with blueberries right now. I was thinking of making blueberry corn bread, but these muffins look more appealing.
That gives me an idea. The next time I make my favourite cornbread I will add blueberries to it. I make it at least twice a week.