Get ready to transform your breakfast or snack time with these irresistible Blueberry Lime Buttermilk Muffins that are about to become your new obsession! Imagine biting into a perfectly moist, tender muffin bursting with juicy blueberries and a bright, tangy lime twist that will make your taste buds dance with excitement. These aren't just ordinary muffins - they're a flavor explosion that combines the classic comfort of buttermilk baking with a refreshing citrus kick that will leave you craving more. Whether you're a baking novice or a seasoned pro, this recipe is your ticket to muffin magic that will impress everyone from family to friends!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup blueberries
- Zest of 1 lime
- Juice of 1 lime
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, and salt until well combined.
- In a separate medium bowl, mix the buttermilk, vegetable oil, egg, lime zest, and lime juice until smooth and fully incorporated.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a spatula, being careful not to overmix. The batter should be slightly lumpy.
- Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
- Using a cookie scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a lime glaze before serving.
Tips
- Keep Your Blueberries from Sinking: Toss the blueberries in a light dusting of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins.
- Don't Overmix: The key to tender muffins is minimal mixing. Stop stirring as soon as the dry and wet ingredients are just combined - a few lumps are perfectly okay!
- Fresh is Best: Use fresh, plump blueberries for the most intense flavor and best texture. If using frozen berries, don't thaw them first to prevent color bleeding.
- Room Temperature Matters: Try to use room temperature buttermilk and egg for more even mixing and better rising.
- Check for Doneness: Every oven is different, so start checking your muffins at around 16 minutes. The toothpick test is your best friend - it should come out clean with just a few moist crumbs.
- Cool Completely: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. This prevents them from becoming soggy and helps maintain their perfect texture.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 30g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 25mg
