Blueberry, Lime, and Basil Muffins
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Description
Don't be fooled by this combination of flavors--it might seem strange at first, but once you taste it, you'll know they were meant for each other!
Ingredients
- 1 ¼ cups whole wheat flour
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup white sugar
- ⅓ cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 large lime, zested and juiced
- ½ cup plain Greek yogurt
- ¼ cup fresh basil, thinly sliced
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour
Directions
- 1. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
- 2. Whisk whole wheat flour, 1 cup all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- 3. Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract, lime zest, and lime juice. Stir in Greek yogurt. Add 1/2 of the flour mixture and stir just until combined. Add in remaining flour mixture, stirring just until combined; do not to overmix. Fold in basil.
- 4. Place blueberries in a large bowl and sprinkle with 1 tablespoon all-purpose flour. Toss to coat. Gently fold into the muffin batter.
- 5. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- 6. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
- 7. Remove muffins from the oven and let cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, 15 to 30 minutes more.
Nutrition Facts
serving: 12 muffins
calories: 217 kcal
carbohydrates: 35.1 g
protein: 4.7 g
saturated fat: 4 g
cholesterol: 46.4 mg
sodium: 281.8 mg
fiber: 2.7 g
sugar: 15.6 g