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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.
Hey Jamie, you might want to check out this pin and website… Content theft! :( http://pinterest.com/pin/389983648952188021/
Thanks, Sommer. It looks like it’s already been removed. Have a great day!
-Jamie
What a great recipe! I substituted a blackberry/raspberry mixture instead of blueberries, and greek yogurt instead of sour cream, because I had them on hand. They turned out wonderfully! THe texture and flavor were fantastic. By far the best muffin recipe I’ve ever tried! :)
Amelia-
I love your adaptation! Thanks so much for stopping back and letting us know how the recipe worked for you.
-Jamie
Hello Jamie,
These blueberry muffins were a wonderful hit at my house. Your blog has saved my sanity this winter. I live in the northern Alps where it is still cold and snowy. When I’m going stir crazy, I just check out your site and then it’s off to the kitchen. Thank you so much for so many wonderful flavors and ideas! I used raw cane sugar for the topping and it was great!
And I also made and am featuring your Blueberry Lime Muffins on my blog for the Crazy Cooking Challenge. Your recipe was the 4th blueberry muffin that I made and they are a keeper for sure. Thank you very much. Come over and check them out. Andi at thewednesdaybaker.blogspot.com
I Just made these muffins for a cooking challenge I take part in every month. Each month, we choose a different type of food and then a bunch of us foodie bloggers search high and low through blogs looking for the recipe we want to use to highlight that food and also the blogger we’re taking the recipe from. I had saved this recipe from almost a year ago so I knew which blueberry muffin recipe I was going to use! These muffins were a hit! If you want to check out my blog post featuring your recipe for the Crazy Cooking Challenge, April 7th, the blog goes up :) I hope you take a peek. :)
I made these this morning and they were wonderful! Jamie do you have a recipe for a crumble type topping to add on the top before baking? Thank you for sharing.
I would probably not have come up with blueberry and lime as a combo, but reading this recipe and looking at your final product, I must say it sounds utterly wonderful!
Yours look beautiful! I love blueberry muffins the most.
Great looking muffins. Love the sugared topping.