The Pioneer Woman Tasty Kitchen
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Key Lime and Blueberry Corn Muffins

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Key Lime and Blueberry Corn Muffins. A slightly sweet, citrus-flavored muffin with a crowning touch of crunchy coarse sugar. A sweet way to start your day.

Ingredients

  • 1 cup Blueberries (I Used Dried)
  • ⅓ cups Fresh Key Lime Juice (use Regular Limes If Key Limes Aren't Available)
  • 1-½ cup Flour
  • 1-½ cup Cornmeal
  • 1 cup Sugar
  • 1 Tablespoon Plus 1 Teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 cup Milk
  • ⅓ cups Key Lime Zest
  • ¼ cups Vegetable Oil
  • 2 whole Eggs
  • 2 Tablespoons Butter, Softened

Preparation

If using dried blueberries, place berries into a bowl and mix together with the lime juice. Allow them to sit for several hours. If using fresh, just mix them together and proceed with the recipe.

Preheat oven to 350ºF. Line a 12-count cupcake pan with paper liners.

In a large mixing bowl, combine all of the ingredients (including the blueberry/juice mixture). Fold together ingredients just until combined. Scoop batter into muffin cups. I filled mine just about to the rim of the muffin wells.

Bake in a 350ºF oven until a toothpick inserted comes out clean. This will take about 25-30 minutes.

Makes about a dozen muffins.

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Profile photo of Sarah Mangano

Sarah Mangano on 5.28.2013

These were awesome! I baked regular muffins for 27 minutes in a dark pan with no liners. I baked mini muffins for 17 minutes. I used 1.5 cups of large frozen blueberries (picked last year). I added 2 tsp vanilla, and probably only used 1 TB lime zest. I also sprinkled the tops with turbinado sugar (shown in the picture, but not stated in the recipe). Mine turned out very moist!

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