Blueberry Lime Muffins

Blueberry Lime Muffins

Course: Breakfast
Servings: 12 muffins
Calories: 220kcal
A beautiful addition to the breadbasket for breakfast, brunch, or snack time. Enjoy with a warm tea for a delightful little pick me up.
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  • 1 cup sugar
  • cup vegetable oil
  • cup orange juice
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • cups blueberries frozen or fresh
  • 1 lime zested and juiced


  • Preheat oven to 400 degrees. Line a muffin tin with cupcake liners. Set aside.
  • Combine sugar, oil, and orange juice in the bowl of a mixer. Beat at medium spread, until sugar is dissolved. Add the vanilla, and eggs (one at a time.) Beat at a low speed until just combined. Add baking powder, baking soda, salt, lime zest and juice, and flour. Mix until just moistened. Add the blueberries.
  • Evenly divide batter between the 12 cupcake liners. Bake for 20-24 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove from pan.


  • No cupcake liners?  No problem! Just grease your pan with cooking spray or oil (or softened butter if dairy isn’t an issue.) Take a couple minutes off the baking time.
  • This recipe works well with other berries.
  • Skip the lime if that’s not a favorite flavor. No need to modify the recipe further.
  • (Nicole) the recipe I pulled up on Google Drive when we were down had oil in the ingredient list but butter in the directions (or vice versa?) I actually used butter and it worked well – batter was thick but they were delicious.

Gluten Free

  • Try this with one of those one for one gluten free flours. We are particular to Bob’s Red Mill.


Calories: 220kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 83mg | Potassium: 100mg | Fiber: 1g | Sugar: 19g | Vitamin A: 63IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg