I took my first big shopping trip to Sam's Club the other day - one of those big box/bulk stores, and loved it! The deals! The deals! Everywhere I looked were amazing prices! Haha One of the best purchases I made was a giant tub of blueberries for $6! Considering that the tiny little pints are currently $5 at the grocery store, this was a steal! Which meant we had more blueberries than we knew what to do with. Towards the end of the week, there was only about a cup left, and they were starting to look a little...straggly... Time to make muffins! These muffins could not be more perfect. The muffin itself is light and fluffy, and the juicy pop of blueberries and tang of the lime is just divine. They are the perfect treat for the middle of the winter. Or the middle of the summer. Or just whenever you feel like a good muffin.
Limelight Blueberry Muffins (by The Gingered Whisk)
1 3/4 cup flour
1 cup sugar
2 tsp baking powder
1/4 tsp salt
1 cup greek yogurt
1/3 cup applesauce
1 lime, zested and juiced
1 tsp vanilla extract
1 cup fresh blueberries
Preheat oven to 350F.
In a small bowl, roll the blueberries in 3/4 cup of flour, so that they are all evenly coated in the flour (this helps them so they don't all sink to the bottom of the muffin).
In a large bowl, whisk together the remaining flour, sugar, baking powder, and salt.
Stir in the yogurt, applesauce, eggs, lime zest and juice, vanilla and eggs until just incorporated.
Gently fold in the blueberries (and any flour remaining in the bowl with them) into the batter.
Spoon into 12 greased muffin cups.
Bake for 25 minutes, or until slightly golden on top and a toothpick inserted in the middle comes out clean.
Allow to cool for 10 minutes in the pan, and then remove to a wire rack to cool completely