Limelight Blueberry Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I'm fond of the flavor combination of berries and lime. So I decided to add fresh lime juice and rind to my blueberry muffins and loved it! Lime adds a little tartness that complements the sweetness of the fresh blueberries. —Jenna Baldwin, Mesa, Ariz. Ingredients:
7.9 ounces all-purpose flour (about 1 3/4 cups) |
1 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup light sour cream |
1/3 cup canola oil |
1 teaspoon grated lime rind |
2 tablespoons fresh lime juice |
1 teaspoon vanilla extract |
2 large egg whites |
1 large egg |
1 (6-ounce) container plain low-fat yogurt |
cooking spray |
1 cup fresh blueberries |
Directions:
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
3. Combine sour cream and next 7 ingredients (through yogurt) in a bowl; stir with a whisk. Add sour cream mixture to flour mixture; stir just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray. Sprinkle blueberries evenly over tops of muffins. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pan. Serve warm or at room temperature.
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