Yup, you read that right. Blueberry lime muffins. Blueberry with lemon has been a favorite in cakes and muffins for a long time, but I bet you have never tasted a blueberry lime muffin! Or maybe you have, in which case I stand corrected. Either way, do yourself a favor and make this recipe right now!
You might be thinking it’s going to be sour, but the lime adds just the right amount of pizazz to an otherwise ordinary blueberry muffin. I was scarfing one of these muffins down driving with Etienne on our way to a birthday party and I remember excitedly exclaiming to him that “this muffin makes me think of summer! It’s like a margarita”!! He gave me that sideways look like “riiiiight”. But really, the lime is just perfect. It’s a welcome contrast to the sweet, soft base of the muffin, and the juicy blueberries give a pop of fresh flavor in every bite. I used 2 small limes, but if your limes are a bit larger you might want to just stick with 1.
Aside from the fact that it’s like having a margarita party in your mouth, another bonus for these muffins is that they’re actually pretty darn healthy. As much as I love the big, bakery style (more like cake) muffins, they are usually full of fat and sugar and are not a practical breakfast, nor do I want to give my boys a ton of added sugar. I like to make most of my muffins with either bananas or unsweetened applesauce as a natural sweetener, but I also use coconut palm sugar and/or honey quite often.
The Greek yogurt is such a great addition to these muffins. I love baking with Greek yogurt! It makes the finished product so moist and soft, and replaces the need for a ton of oil. Due to the lack of fat in this muffin recipe, the end result is a fairly dense muffin, rather than a light, cakey texture. I think this makes it even more snack-appropriate!
When adding your Greek yogurt to the palm sugar, be sure to stir it enough that the sugar begins to dissolve, as such:
I use fresh blueberries for this recipe, but frozen would work too! I don’t even want to admit to you how much I spent on this small pint of blueberries; I can’t wait until they’re back in season and you can buy them in giant containers on the cheap!!
You should always be gentle when folding in fresh berries to a recipe, but be extra careful with frozen if you want to avoid the dreaded color bleed.
I used muffin liners, but next time I think I would try just spraying the pan with non-stick spray. The muffins are ready after about 20-22 minutes in the oven.
For effect, I like to add a bit more lime zest to the top after the muffins come out of the oven; be sure that when you’re zesting the lime, you scrape just the green part, as the white rind is quite bitter.
Summer is fast approaching, and I think snacking on something that reminds you of a margarita (or at least I like to think so) is a perfect way to bring on the warmer weather.
Greek Yogurt Blueberry Lime Muffins
Yield 12 muffins
Lime zest and juicy blueberries will make you think you're biting into summer itself. Made with Greek yogurt and applesauce, these healthy muffins are the perfect light breakfast or mid-morning snack!
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup plain Greek yogurt*, room temperature
- 1/2 cup coconut palm sugar*
- 1/4 cup unsweetened applesauce
- 3 tbsp agave or honey*
- 2 large eggs, room temperature
- 2 small limes or 1 large lime (juice and zest)
- Preheat the oven to 350F and spray a 12-count muffin pan with non-stick cooking spray, or line with muffin liners.
- In a large mixing bowl, whisk together both flours, baking powder and salt.
- In a medium sized mixing bowl, combine the coconut palm sugar and yogurt together and stir until smooth. Add and combine the applesauce, agave/honey, and juice from the lime(s). Add the eggs one at a time, and then stir in the lime zest.
- Add the wet ingredients to the dry, stirring until just combined. Do not overmix! Fold in the blueberries gently.
- Distribute the batter evenly among the muffin pan cavities, filling them about 3/4 full.
- Bake the muffins for about 20 minutes, or until a toothpick inserted in the center of one comes out clean. Allow the muffins to cool for 5 minutes in the pan before removing to a wire rack to cool completely.
Muffins keep on the counter in an airtight container for up to one week, or in the freezer for up to two months.
- I used 2% Greek yogurt, but you could easily substitute non-fat.
- You can use granulated white sugar in place of the coconut palm sugar.
- I use agave in my baking as I have a baby under 1 year of age, but honey or even maple syrup works just as well!