Blueberry Lime Buttermilk Muffins

Blueberry Lime Buttermilk Muffins

What is Turbinado Sugar?

Turbinado sugar, or raw sugar, is found at every coffee bar under the sun. It sits there in tiny packets just waiting to be stirred into a latte or sprinkled over a bowl of oatmeal. It comes from the first pressing of the sugar cane hence the reason it retains some of the plants flavor and natural molasses. It's a cousin to brown sugar but, in its raw form it serves as a beautiful and flavorful embellishment for baked goods like these muffins. The crunchy turbinado sugar on top adds a superb texture without going to the trouble of a glaze or streusel topping. Just for fun, I decided to mix white chocolate chips into the batter but, this is completely optional if you'd like to leave them out. White chocolate, lime zest and blueberries make a great start to any day.

Other Blueberry Treats to Try

If you're unable to get fresh blueberries, try these Blueberry Buttermilk Scones using dried berries instead. If you're looking for a frozen sweet treat take a look at this recipe for Blueberry Ice Cream from Baked By Rachel or Blueberry Pie Bars from Averie Cooks.

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Helpful Kitchen Items:

• Regular Muffin/Cupcake Pans
• Cupcake Liners
• Electric Hand Mixer
• Collapsible Cupcake Carrier

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Blueberry Lime Buttermilk Muffins

Prep Time20 mins

Cook Time24 mins

Total Time44 mins

Servings: 12 muffins

Calories: 244kcal

Author: Melissa Sperka

Ingredients

• 1 cup blueberries washed and dried
• Dry ingredients:
• 2 cups self rising flour plus 1 Tbsp
• ¾ cup granulated sugar
• ½ teaspoon baking powder
• Wet ingredients:
• 1 cup buttermilk
• 4 tablespoon butter melted
• 2 large eggs
• 1 teaspoon pure vanilla
• Add-ins:
• ⅔ cup white chocolate chips
• 1 ½-2 tablespoon grated lime zest divided
• turbinado sugar to sprinkle on the tops

Instructions

• Preheat the oven to 350°F. Prepare a 12 cup muffin tin with cupcake liners.
• Wash and dry the blueberries and toss with 1 tablespoon of flour.
• In a large mixing bowl, sift together the dry ingredients.
• In a separate bowl, whisk together the wet ingredients.
• Add the wet to the dry ingredients. Mix well.
• Fold white chocolate chips, blueberries and 1 ½ tablespoons of lime zest by hand. Reserve a small amount for the tops.
• Use an ice cream scoop to divide the batter between the cupcake liners. Bounce the pan on the counter a couple of times to settle the batter.
• Sprinkle the tops with additional zest and turbinado sugar.
• Place into the oven and bake for 22-24 minutes or until the tops are golden and a toothpick inserted into the center comes out with moist crumbs.
• Serve warm or at room temperature.

Notes

Turbinado sugar is a large granule raw cane sugar. It's slightly brown in color due to the molasses content. It adds a nice texture and sweet crunch to the tops of these muffins and it's readily available in most grocery stores near the other sugar and sweetener products.

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 76mg | Potassium: 117mg | Fiber: 1g | Sugar: 21g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

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