Blueberry Lime Buttermilk Muffins

Course Breakfast, Dessert

Cuisine American, Southern

Keyword blueberry-lime-muffins, blueberry-muffins

Prep Time 20

Cook Time 24

Total Time 44

Servings muffins

Calories 244kcal

Author Melissa Sperka

Ingredients

1 cup blueberries washed and dried
Dry ingredients:
2 cups self rising flour plus 1 Tbsp
3/4 cup granulated sugar
1/2 tsp baking powder
Wet ingredients:
1 cup buttermilk
4 Tbsp butter melted
2 large eggs
1 tsp pure vanilla
Add-ins:
2/3 cup white chocolate chips
1 1/2-2 Tbsp 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 use a whisk to sift together the flour, sugar and baking powder.
In a separate bowl whisk together buttermilk, melted butter, eggs and vanilla.
Add the wet to the dry ingredients. Mix well.
Fold white chocolate chips, blueberries and 1 1/2 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. 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