Best Blueberry Lime Muffins
A family favorite that I make again and again. Best part is I make this all in one bowl!
Do you have a recipe like this? One that you make again and again? One that you substitute in what you have or what is in season? This recipe is my go-to. These muffins come out moist, flavorful and are also great frozen and reheated. Simply wrap each one in plastic, then place in a large ziplock bag with the others. A real grab and go treat!
I use lime zest most of the time in my Best Blueberry Lime Muffins recipe but it is also tasty using the zest of a lemon- even of an orange! Use what you have is my motto. I think the lime really brings out the flavor of the blueberries. We had fun picking these on our way home from Michigan last week at Degrandchamp Farms.
I top my Best Blueberry Lime Muffins with coarse sugar AKA sugar in the raw, before they go in the oven. I use 2 small packets for this recipe. If you don’t have any or can’t find it, look at your local Starbucks. They always have it. Grab a few. I am just kidding. Please don’t send me hate mail because I suggested you snag a packet of sugar from your local coffee shop 🙂
This is an adapted recipe from AllRecipes.com and frankly- it isn’t unlike many recipes I have seen floating around online. It appears many of us peruse All Recipes from time to time. Make it your own and feel free to make substitutions to make it lighter ie: vegetable oil/applesauce. Today I am sharing the version I make the most often.
I used a muffin pan (obviously) today but I have also made this in a bread pan to attain that loaf shape. Keep an eye out while baking. I gave it about 40 minutes when I last made a loaf instead.