Tuesday, April 20, 2010

Lime Blueberry Corn Muffins

I wanted blueberry muffins, but I was a bit bored with the old recipe so did a bit more searching for a different recipe. I found one for lemon blueberry corn muffins, but as I had many many limes and no lemons, it got tweaked into lime blueberry corn muffins. I also found the butter content way too high so I halved it, and reduced the sugar as well to compensate for my dried blueberries. These are nice and crumbly with a bit of crunch from the cornmeal. The lime flavor is quite subtle but still noticeable.

Lime Blueberry Corn Muffins
Adapted from Epicurious

60g salted butter
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
1/3 cup sugar
zest and juice of 1 lime
1/2 cup skim milk
1 large egg
1/2 cup dried blueberries


Preheat oven to 190°C/375°F and grease muffin tin.

Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, sugar, and zest. In a bowl whisk together melted butter, milk, egg and lime juice and add to flour mixture with blueberries, gently stirring until just combined.

Divide batter evenly among cups. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.

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