Yield
12 muffins (serving size: 1 muffin)

"I'm fond of the flavor combination of berries and lime. So I decided to add fresh lime juice and rind to my blueberry muffins and loved it! Lime adds a little tartness that complements the sweetness of the fresh blueberries." —Jenna Baldwin, Mesa, Ariz.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; make a well in center of mixture.

Step 3

Combine sour cream and next 7 ingredients (through yogurt) in a bowl; stir with a whisk. Add sour cream mixture to flour mixture; stir just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray. Sprinkle blueberries evenly over tops of muffins. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pan. Serve warm or at room temperature.

Ratings & Reviews

rmckinley's Review

IoneTaylor
June 30, 2012
I loved this recipe, but I recommend mixing the blueberries in with the batter as opposed to putting them on top. They taste just fine with the berries on top and the rest of the muffin relatively separate, but I personally prefer to have the blueberries be more a part of the muffin instead of being kind of a garnish. I also only used about half a cup of sugar and they were plenty sweet. This is a delicious recipe and I will definitely use it again.

IoneTaylor's Review

rmckinley
June 17, 2012
These were moist and good. I liked the lime flavor. I didn't like the way the blueberries stayed on top of the batter and burst while baking, leaving a lot of blueberries and juice on the muffin pan instead of in the muffins. Next time I'd mix the blueberries into the batter. I also sprinkled a little turbinado sugar on top before baking.

COmama's Review

allisonjessee
August 21, 2009
Nice subtle flavor- had a playdate at our home and everyone who tried them liked them including the kids. Will be making them again and again.

Courto23's Review

COmama
August 15, 2009
I used half WW, half white flour - the rest as called for. I thought they were tasty - I made half as mini muffins and I liked those better. I used more bluberries than called for and mine did not sink at all (and I wish they had!) Next time I will definitely mix the blues in.

yumyumgirl's Review

lovelld
July 10, 2009
I made these replacing the lime with lemon as I ran out of limes. Also did not have sour cream so replaced that with ricotta I had in the fridge. What came out was a wonderful muffin with some richness to it. I sprinkled the blues atop each muffin and they were fine, none sank to the bottom. I have numerous blueberry muffin recipes but will definitely make these again and again!

Your1chef's Review

yumyumgirl
June 10, 2009
I made this recipe exactly as printed and thought it lacked flavor. My blueberries did not sink to the bottom of the muffins either. If I make these again I would add more lime zest, brown sugar and half ww flour. There are better recipes out there.

lovelld's Review

Courto23
May 06, 2009
Very good muffins! I made mine with graham flour (100% ww) and agave nectar and they turned out beautifully. I put a bit more baking powder (1/4 tsp) into the batter to give the WW flour a bit more "lift". I also saved a few tablespoons of flour to toss on the blueberries--doing this kept the berries from sinking to the bottom of the muffins. The result was a very tasty muffin with blueberries studded throughout. I'll make these again!

airforcemommy's Review

Your1chef
May 04, 2009
This recipe was just OK. The first comment was on target about mixing in the blueberries instead of on top. I also added whole wheat flour for extra nutrition. In my opinion there are better recipes blueberry muffin recipes out there. Readers will get a nicer result if they do put the blueberries in the batter.

allisonjessee's Review

airforcemommy
April 27, 2009
I thought these were good! The lime was a nice addition to usual blueberry muffins. I used a little more than half whole wheat flour, and they turned out fine. I also mixed the blueberries in the second time I made these (rather than sprinkling them on top) and thought they turned out a little better that way. We enjoyed them!