These blueberry muffins have just a *hint* of lime.
They taste fresh and sweet — the perfect summer breakfast.
Limelight Blueberry Muffins
Source: Cooking Light
1 3/4 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup light sour cream
1/3 cup canola oil
1 tsp grated lime rind
2 tbsp fresh lime juice
1 tsp vanilla extract
2 large egg whites
1 large egg
1 6 oz container plain low-fat yogurt
1 cup fresh blueberries
Preheat oven to 350 degrees.
Combine flour, sugar, baking powder and salt in a large bowl.
Make a well in the center of the mixture.
Combine sour cream, canola oil, lime rind, lime juice, vanilla extract, egg whites, egg and yogurt in a medium bowl. Stir with a whisk.
Add the sour cream mixture to the flour mixture and stir until just moist.
Spoon the batter evenly into muffin cups.
Sprinkle fresh blueberries onto the top of the batter.
I pushed some the blueberries down into the batter.
Bake at 350 degrees for 25 minutes, or until muffins spring back when touched lightly in the center.
Cool for 10 minutes. Serve warm or at room temperature.