Limelight Blueberry Muffins

Vegetarian
Health score
1%
Limelight Blueberry Muffins
45 min.
12
225kcal

Suggestions


Welcome to the delightful world of Limelight Blueberry Muffins, where the vibrant flavors of fresh blueberries meet the zesty brightness of lime! Perfect for a morning meal, brunch, or a cozy breakfast, these muffins are not only vegetarian but also a treat for the senses. With a light and fluffy texture, each bite bursts with juicy blueberries, complemented by a refreshing hint of lime that will awaken your taste buds and energize your day.

In just 45 minutes, you can whip up a batch of 12 scrumptious muffins that are sure to impress family and friends alike. The combination of low-fat yogurt and light sour cream keeps these muffins moist while adding a subtle tang that balances the sweetness of the sugar. Plus, with only 225 calories per muffin, you can indulge without the guilt!

Whether you're enjoying them fresh out of the oven or at room temperature, these Limelight Blueberry Muffins are a versatile addition to any breakfast table. They are easy to make, requiring just a few simple ingredients and basic kitchen equipment. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these delightful muffins that will brighten your morning and bring a smile to your face!

Ingredients

  • teaspoons double-acting baking powder 
  • cup blueberries fresh
  • 0.3 cup canola oil 
  • large eggs 
  • large egg whites 
  • 1.8 cups flour all-purpose
  • tablespoons juice of lime fresh
  • teaspoon lime rind grated
  • ounce yogurt plain low-fat
  • 0.3 teaspoon salt 
  • 0.5 cup cup heavy whipping cream light sour
  • cup sugar 
  • teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • wire rack
  • muffin liners
  • measuring cup

Directions

  1. Preheat oven to 35
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour, sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
  4. Combine sour cream and next 7 ingredients (through yogurt) in a bowl; stir with a whisk.
  5. Add sour cream mixture to flour mixture; stir just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray.
  6. Sprinkle blueberries evenly over tops of muffins.
  7. Bake at 350 for 25 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pan.
  8. Serve warm or at room temperature.

Nutrition Facts

Calories225kcal
Protein7.35%
Fat32.12%
Carbs60.53%

Properties

Glycemic Index
25.76
Glycemic Load
22.47
Inflammation Score
-2
Nutrition Score
5.2434782748637%

Flavonoids

Cyanidin
1.04mg
Petunidin
3.89mg
Delphinidin
4.37mg
Malvidin
8.34mg
Peonidin
2.5mg
Catechin
0.65mg
Epigallocatechin
0.08mg
Epicatechin
0.08mg
Eriodictyol
0.05mg
Hesperetin
0.3mg
Naringenin
0.02mg
Luteolin
0.02mg
Kaempferol
0.2mg
Myricetin
0.16mg
Quercetin
0.96mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:225.33kcal
11.27%
Fat:8.14g
12.52%
Saturated Fat:1.39g
8.72%
Carbohydrates:34.5g
11.5%
Net Carbohydrates:33.7g
12.25%
Sugar:19.07g
21.19%
Cholesterol:19.7mg
6.57%
Sodium:152.78mg
6.64%
Alcohol:0.11g
100%
Alcohol %:0.16%
100%
Protein:4.19g
8.38%
Selenium:9.44µg
13.49%
Vitamin B2:0.18mg
10.82%
Vitamin B1:0.16mg
10.69%
Folate:39.15µg
9.79%
Calcium:85.46mg
8.55%
Manganese:0.17mg
8.51%
Vitamin E:1.25mg
8.35%
Phosphorus:72.46mg
7.25%
Vitamin K:6.98µg
6.64%
Iron:1.06mg
5.9%
Vitamin B3:1.16mg
5.82%
Fiber:0.8g
3.22%
Potassium:101.27mg
2.89%
Vitamin B12:0.16µg
2.69%
Vitamin C:2.19mg
2.66%
Vitamin B5:0.26mg
2.57%
Zinc:0.38mg
2.54%
Magnesium:9.65mg
2.41%
Copper:0.04mg
2.16%
Vitamin B6:0.03mg
1.59%
Vitamin A:69.16IU
1.38%
Source:My Recipes