Lime zest and juicy blueberries will make you think you’re biting into summer with these blueberry lime muffins. Greek yogurt and applesauce keep them moist and healthier than typical bakery muffins.
*Please note* this post was originally published in 2017. The post has been updated, but the recipe remains the same.
Yes — blueberry lime muffins. Lemon is a classic pairing with blueberries, but lime adds a bright, slightly tangy twist that feels summery and fresh. The lime’s brightness is balanced by the soft, slightly sweet muffin base and bursts of juicy blueberries. If your limes are large, one may be enough; the recipe uses two small limes for a noticeable but not overpowering lime flavor.
Are these muffins healthy?
These muffins are lighter than many bakery-style muffins. Instead of a lot of oil or butter, the recipe uses plain Greek yogurt and unsweetened applesauce to keep them moist while cutting fat. Greek yogurt adds protein and tenderness, producing a slightly denser, but very satisfying muffin. For natural sweetness, the recipe uses coconut palm sugar and a bit of agave or honey, though you can substitute regular granulated sugar or maple syrup if preferred.
How to make blueberry lime muffins
Prepare the batter by combining dry ingredients in one bowl and whisking the wet ingredients in another. When mixing the coconut palm sugar with Greek yogurt, stir until the sugar starts to dissolve so the texture isn’t grainy. Gently fold in the blueberries to avoid breaking them and creating purple streaks.
Divide the batter evenly between 12 muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center comes out clean. After baking, you can sprinkle a little extra lime zest on top for a fresh citrus aroma—be sure to grate only the green part of the lime skin to avoid the bitter white pith.
Pro tip: Muffins sometimes stick to liners while still warm. Let them cool completely before peeling the liners away to prevent tearing.
Fresh or frozen blueberries?
Both fresh and frozen blueberries work. If you use frozen, fold them in gently and avoid thawing them completely to reduce color bleed. Frozen berries can be convenient when fresh berries are out of season or priced high.
These muffins deliver a fresh, summery flavor that pairs well with morning coffee, an afternoon snack, or packed into lunches. The lime gives a lively lift that makes each bite feel bright and refreshing.
Some other muffin ideas to try from the blog include healthier chocolate banana muffins, baby banana muffins, and double-streusel strawberry rhubarb muffins.
Greek Yogurt Blueberry Lime Muffins
- Author: Katherine
- Total Time: 30 minutes
- Yield: 12 muffins
Description
Lime zest and juicy blueberries create a bright, summery muffin. Greek yogurt and applesauce keep them moist while reducing fat, making these a tasty and more balanced option for breakfast or snacks.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plain Greek yogurt, room temperature
- 1/2 cup coconut palm sugar (or granulated sugar)
- 1/4 cup unsweetened applesauce
- 3 tbsp agave or honey (maple syrup works too)
- 2 large eggs, room temperature
- Zest and juice of 1 small lime (about 2 tablespoons juice)
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick spray or line with paper liners. In a large bowl, whisk together both flours, baking powder, baking soda, and salt.
- In a medium bowl, stir the coconut palm sugar into the Greek yogurt until smooth and the sugar begins to dissolve. Add the applesauce, agave or honey, lime juice, and eggs (add eggs one at a time). Stir in the lime zest. Add the wet mixture to the dry ingredients and stir until just combined. Fold in the blueberries gently.
- Divide batter among the muffin cups, filling about 3/4 full. Bake 16–18 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
Store muffins in an airtight container at room temperature for up to a week or freeze for up to two months.
Notes
- 2% Greek yogurt was used, but non-fat works fine.
- You can substitute granulated white sugar for coconut palm sugar.
- Agave is used here for a baby-safe option; honey or maple syrup are acceptable alternatives for others.
- Use about 2 tablespoons of lime juice; if a lime is very large, measure the juice.
- Allow muffins to cool completely before removing liners to avoid sticking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: muffins
- Method: oven bake
- Cuisine: American
