BLUEBERRY, LIME, AND BASIL MUFFINS
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!
Provided by Kim
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
- Whisk whole wheat flour, 1 cup all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- 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.
- Place blueberries in a large bowl and sprinkle with 1 tablespoon all-purpose flour. Toss to coat. Gently fold into the muffin batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
- 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.
Nutrition Facts : Calories 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, Sodium 281.8 mg, Sugar 15.6 g
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Eleno Valles
[email protected]Yum!
Heather Neiderhiser
[email protected]These muffins are a great way to get kids to eat their fruits and vegetables. My kids love the blueberry-lime flavor, and they don't even notice the basil.
Rose Sia
[email protected]I've also made these muffins as cupcakes, and they turned out great. I just filled the cupcake liners about 2/3 full and baked them for 20-25 minutes.
Walter White
[email protected]These muffins are a bit dense, but I like that. They're very filling and satisfying.
NotEvenGalaxy
[email protected]I love that these muffins are not too sweet. They're perfect for a healthy breakfast or snack.
Carl wiz
[email protected]I've made these muffins with both fresh and frozen blueberries, and they turn out great either way. I prefer to use fresh basil, but dried basil will also work in a pinch.
Carmina
[email protected]These muffins are a great way to use up leftover blueberries. I also like to add a handful of chopped walnuts for extra crunch.
maria lucy
[email protected]I was a bit skeptical about the basil in these muffins, but I was pleasantly surprised. It really adds a nice depth of flavor.
MrlukeL
[email protected]These muffins are so easy to make, and they're always a crowd-pleaser. I've even brought them to potlucks and they're always gone first.
Irtaza Hassan
[email protected]I love the unique flavor of these muffins. The basil really adds a special touch.
Rachael Lipke
[email protected]I've made these muffins several times now, and they always turn out perfectly. They're a great grab-and-go breakfast or snack.
Samson Banda
[email protected]These muffins were a hit with my family! The blueberry-lime-basil combination is a perfect balance of sweet and tart, and the muffins are so moist and fluffy.