Blueberry Lime Muffins

These muffins are super easy to whip up and can be on the table in 30 minutes. They are such a great way to start the day--so full of fresh, sunny flavors from the blueberries and lime zest. These are one of my family's favorite muffins! Serve them with butter or with a smear of cream cheese. Enjoy!

Blueberry Lime Muffins

12 Muffins


  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113 g) unsalted butter, melted and cooled slightly
  • 3/4 cup (150 g) granulated sugar, divided
  • 1 large egg
  • a squirt of lime juice
  • 1 teaspoon vanilla extract
  • 1 cup (240 mL) milk
  • 1 cup (100 g) blueberries, fresh or frozen
  • zest of 1 large lime, divided


Preheat oven to 375 degrees F (190 C). Line a muffin tin with paper liners, then set it aside. In a small bowl, combine 1/4 C (50 g) sugar and half of the lime zest, set that aside as well.

In a small mixing bowl, combine the flour, baking powder, and salt. In a large bowl, whisk together the melted butter, remaining sugar, egg, a squirt of lime juice, and vanilla extract. Add the dry ingredients, alternating with milk, stirring until just combined. Fold in the blueberries and remaining lime zest.

Spoon the batter evenly into the prepared muffin tin. Sprinkle the sugar/lime zest mixture over the tops.

Bake for 20-22 minutes or until the tops begin to lightly brown. A toothpick inserted in the center should come out clean. Allow the muffins to cool for 5 minutes in the pan before removing. Serve warm or cool completely. Store the muffins in an airtight container.

Slightly adapted from the

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