Blueberry Lime Muffins
Blueberry Lime Muffins is a lacto ovo vegetarian morn meal. One portion of this dish contains approximately 3g of protein, 9g of fat, and a total of 220 calories. This recipe serves 12 and costs 77 cents per serving. A mixture of baking powder, lime zest, egg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 625 people were glad they tried this recipe. It is brought to you by The Novice Chef Blog. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 25%, this dish is rather bad. If you like this recipe, you might also like recipes such as Lime Blueberry Muffins, Blueberry Lime Muffins, and Blueberry Lime Muffins.
Servings: 12
Ingredients:
2 teaspoons baking powder
1 cup blueberries (fresh or frozen)
1 large egg
2 cups all-purpose flour
3/4 cup granulated sugar, divided
zest of 1 large lime, divided
1 cup milk
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Equipment:
oven
muffin tray
whisk
bowl
frying pan
Cooking instruction summary:
Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.In a small bowl, whisk together flour, baking powder, and salt. In a second small bowl, toss together 1/4 cup sugar and half of the lime zest.In a large bowl, whisk together melted butter, remaining 1/2 cup sugar, egg and vanilla extract. Add dry ingredients, alternating with milk, stirring until just combined. Fold in blueberries and remaining lime zest. Spoon batter evenly into prepared muffin pan. Sprinkle the tops of batter with lime zest and sugar combination. Bake 20-22 minutes or until the tops begin to lightly brown. Let cool in pan for 5 minutes, then remove and serve warm. Or cool completely and store in an airtight container.
Step by step:
1. Preheat oven to 375°F.
2. Place paper baking cups into muffin pan. Set aside.In a small bowl, whisk together flour, baking powder, and salt. In a second small bowl, toss together 1/4 cup sugar and half of the lime zest.In a large bowl, whisk together melted butter, remaining 1/2 cup sugar, egg and vanilla extract.
3. Add dry ingredients, alternating with milk, stirring until just combined. Fold in blueberries and remaining lime zest. Spoon batter evenly into prepared muffin pan. Sprinkle the tops of batter with lime zest and sugar combination.
4. Bake 20-22 minutes or until the tops begin to lightly brown.
5. Let cool in pan for 5 minutes, then remove and serve warm. Or cool completely and store in an airtight container.
Nutrition Information:
covered percent of daily need
