Blueberry, Lime, and Basil Muffins recipe

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Ingredients

1 ¼ cups whole wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup white sugar
⅓ cup unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
1 large lime, zested and juiced
½ cup plain Greek yogurt
¼ cup fresh basil, thinly sliced
2 cups fresh blueberries
1 tablespoon all-purpose flour

Nutrition Info

217 calories
carbohydrate: 35.1 g
cholesterol: 46.4 mg
fat: 7.2 g
fiber: 2.7 g
protein: 4.7 g
saturatedFat: 4 g
servingSize: -
sodium: 281.8 mg
sugar: 15.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.

  2. Whisk whole wheat flour, 1 cup all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

  3. Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract, lime zest, and lime juice. Stir in Greek yogurt. Add 1/2 of the flour mixture and stir just until combined. Add in remaining flour mixture, stirring just until combined, do not to overmix. Fold in basil.

  4. Place blueberries in a large bowl and sprinkle with 1 tablespoon all-purpose flour. Toss to coat. Gently fold into the muffin batter.

  5. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  6. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

  7. Remove muffins from the oven and let cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, 15 to 30 minutes more.

Recipe Yield

12 muffins

Recipe Note

Don't be fooled by this combination of flavors--it might seem strange at first, but once you taste it, you'll know they were meant for each other!

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