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I have developed a serious case of muffin envy. My local market has a pretty incredible bakery section that I like peruse for research purposes. From decadent cakes, fresh breads, doughnuts and pies – it’s enough to bring this carb addict to her knees.
Although the entire bakery is filled with utter brilliance, I’m always drawn to the glass case that is home to the big, beautiful muffins. It’s not even the flavors that lure me in, it’s those glorious risen crowns that are baked to golden brown perfection. You know exactly what I’m talking about, don’t ya? Admit it, you’ve fallen victim to muffin envy – haven’t you?
Every single time I peer into the meticulously shined glass that separates me from amazing muffin world, I think to myself – why can’t I do that at home – on my my own turf – with my own flavor combinations?
Well folks, I don’t have an answer for you. I’ve read about, researched and tasted more muffins than I care to openly admit. But sadly nothing that I create in my own kitchen compares to the muffin bliss that stares me down every single time I enter the market.
So instead of dwelling on what may never be, I choose to embrace the homemade, rustic muffins that I create in my own kitchen. And today I have an incredibly tasty sour cream muffin bursting with fresh blueberries and the tart zing of fresh lime zest. They’re perfect for breakfast, lunch or simply a midday snack.
On second, thought, maybe I’ll go all undercover and apply for a muffin baking apprenticeship – ya know – for that aforementioned research!
Tell me, what’s your favorite muffin flavor?
Blueberry-Lime Muffins
Ingredients
- 1 cup sugar
- zest of two limes
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh or frozen blueberries
- coarse sugar optional
Instructions
- Preheat oven to 400 degrees F. Spray muffin pan with nonstick cooking spray or line with paper muffin liners.
- In a small bowl, combine sugar and lime zest. Mix with clean fingertips until sugar is moistened and fragrant. Set aside.
- In a medium bowl, stir together flour, salt and baking soda. Set aside.
- In large bowl, beat eggs and sugar until thoroughly incorporated. Continue beating while slowly pouring in the oil. Add in vanilla.
- Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups and if desired, top with a sprinkling of coarse sugar.
- Bake in preheated oven for 20-22 minutes.
Ah. Muffin envy. Been there!
These are absolutely beautiful in my opinion, though! They’re so beautifully golden. I don’t think you need a muffin apprenticeship. You’ve got it under control :)
Agree – the addition of the lime is genius. Printing and baking asap :-).
Jamie, I posted a comment to this post earlier but I had to stop by and let you know I was humbly just nominated for the “One Lovely Blog Award” and in turn I had to nominate you for it as well. I absolutely LOVE your blog and all your photos, recipes etc. I just had to share. You are welcome to stop by my latest post to see my toast to you and your blog – you can find it here. http://www.thebutterdish.net/2011/08/a-lovely-blog-award-and-7-facts-about-me/
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I love a good blueberry muffin…though gingerbread are pretty yum too!
Looking at your amazing photos, there is no reason for muffin envy…. As for what type? I’m a purist – I like blueberry muffins.
I’ve always loved cranberries in muffins. Cranberry-blueberry, cranberry-lemon, cranberry-orange, whatever it may be! I love those tarty berries!
I have a thing for blueberry muffins and the addition of the lime is sounding so delicious! I will have to try this for my next batch of muffins.
That looks simply delicious Jamie! We have abundance of key limes here in Florida. Bet that would work as well?
Made these this morning and they are the BEST! I’d attach a photo if I knew how..thanks for the recipe!
Betsy–
So glad you enjoyed them! Thanks so much for reporting back!
–Jamie
Love the flavors in these muffins! I wish I could find coarse sugar around here. It looks like a lovely topping!
Tracy-
Do you have a Michael’s near you? I got my coarse sugar there in the baking department – it’s Wilton brand.
-Jamie
Sugar in the Raw is coarse sugar, however it is brown, but still gives that pleasant cruch to the top. I get mine at Wal-mart.