Blueberry, Lime, and Basil Muffins

Blueberry, Lime, and Basil Muffins

by Ethel Peck 1 year ago
3.5 (2)
15 minutes
217 kcal
35.1 g carbs
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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. 1. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
  2. 2. Whisk whole wheat flour, 1 cup all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  3. 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. 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. 5. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  6. 6. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
  7. 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