Blueberry muffins are soft American treats, easy and quick to make, perfect for everyday breakfast and snacks. A very simple variation of my apricot muffins, in which I replaced the butter with oil. Thus, a butter-free recipe that’s quick to prepare. In this version, I used fresh seasonal blueberries and lime zest, but you can also use frozen ones or substitute with other berries. I recommend using all ingredients at room temperature to achieve a homogeneous batter and the classic mushroom shape typical of American muffins. I’m sure these soft treats will also appeal to the little ones, and involving them in preparation will be a fun way to spend time with them. Now, follow me to the kitchen because the blueberry and lime muffins will be ready in a click!
If you are interested in more muffin recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Summer
- Energy 222.08 (Kcal)
- Carbohydrates 34.95 (g) of which sugars 13.63 (g)
- Proteins 4.80 (g)
- Fat 8.07 (g) of which saturated 1.54 (g)of which unsaturated 6.10 (g)
- Fibers 1.07 (g)
- Sodium 13.14 (mg)
Indicative values for a portion of 69 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 1/3 cup vegetable oil
- 2/3 cup sugar
- 2/3 cup milk
- 2 3/4 cups all-purpose flour
- 1 packet baking powder
- lime zest (to taste)
- 1 3/4 cups blueberries
Tools
- Muffin Pan
- Mixing Bowl
- Whisk
- Spoon
Steps
First, work on the liquid parts with the whisk. Place the eggs, milk, and oil in a bowl and mix with a whisk until well combined. Now add the lime zest, sugar, sifted flour, and baking powder. This way, you’ll avoid lump formation. Continue mixing with the whisk until you obtain a smooth and lump-free batter.
Separately, wash the blueberries, dry them well with kitchen paper, and add 125g to the previously prepared batter. Incorporate them with a spatula. The remaining blueberries will be used for decoration.
Then distribute the muffin liners in a muffin pan. I used silicone ones, but paper ones will work just fine. Pour one or two tablespoons of batter into the liners, filling them 2/3 full. They will rise a lot during baking, so too much batter might overflow.
Add a couple of blueberries on the surface of each muffin and bake in a static oven at 350°F for 35 minutes. Use the toothpick test before taking them out to check for doneness.
After the baking time, remove the muffins from the oven and let them cool before removing them from the mold and serving.
Variations and Tips
Blueberry and lime muffins can be stored in an airtight container for 3 or 4 days. You can also replace blueberries with raspberries or other berries.
