Thursday, May 19, 2016

The Best Thing that Ever Happened to Blueberry Muffins are LIMES!

Been trying to test all blueberry muffins I've seen on the web and in cookbooks.

For some reason, I am just obsessed with this sweet-scented, creamy, quick bread that sits in a paper liner with the cracked top popping out.

What's more crazy is that I want it particularly looking like those in a local bakery: jumbo size and in a dark brown, waxed muffin liner.

For this post, I did not use a muffin liner.

Lately, I just discovered that blueberry muffins are best paired with limes. Not lemons or orange-but limes.

It just seems that lemons and oranges are 'sweet' and doesn't complement much the already sweet blueberries. Trust me-it should be LIMES!

If you may-Key limes are fine too.

Will still have to test it with kalamansi (Philippines), Kaffir (Thailand, India) and Yuzu (Japan) to name a few.

Using a key lime-flavored regular or Greek yogurt gives this muffin a greenish-tinge.


Blueberry Lime Muffins

Ingredients:

Makes 6-7 regular-sized large muffins (or 12-14 cupcake size)

Zest of 1 lime (or 2 key limes), set aside

Oil or melted butter for greasing (if using)
Some flour to sprinkle after you grease the muffin pan

2 cups all-purpose flour
1 T baking powder
1/2 t baking soda
1/4 t salt
heaping 1/2 cup granulated sugar
2 large eggs
1 cup key lime-flavored Greek yogurt 
2/3 c neutral cooking oil (vegetable, canola, light olive oil, coconut)
1 1/2 cup blueberries

Preheat oven to 400°F/200°C. Grease and flour a 6-cup muffin pan; tap off excess flour. Or line with muffin paper liners.

In a large bowl, sift together the flour, salt, baking powder, b. soda. Stir in the gran sugar.

Lightly beat the eggs in a medium bowl, then beat in the yogurt, oil, and the lime zest and juice.

Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. stir gently until just combined. Add the blueberries, do not over mix.

Grease your scoop or spoon with oil. Spoon batter into the muffin pan almost to the brim. Bake in the preheated oven for about 20-23 minutes, or until well risen, golden brown and firm to the touch.

Let the muffins cool in the pan for 5 minutes; transfer to a wire rack to cool completely-about 1 hour.