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Blueberry Lime Muffins

Blueberry Lime Muffins

[[ recipeID=recipe-8ldjdl1bg, title=Blueberry Lime Muffins ]]

Blueberry Lime Muffins

A beautiful addition to the breadbasket for breakfast, brunch, or snack time. Enjoy with a warm tea for a delightful little pick me up.

Servings: 12 Muffins


  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins




  • 1 cup sugar
  • ⅓ cup vegetable oil
  • ⅓ 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
  • 1 ½ cups blueberries frozen or fresh
  • 1 lime zested and juiced


  1. Preheat oven to 400 degrees. Line a muffin tin with cupcake liners. Set aside.
  2. 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.
  3. 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.

- 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.

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