Do you know what the difference is between cupcakes and muffins? Surprisingly enough it’s not the icing or lack thereof. Muffins are by definition small cup-shaped breads while cupcakes are small cakes that are baked in cup shaped molds. Now what does that mean? It means that if you throw a cupcake against the wall it makes a “poof” sound and if you try the same thing with a muffin, you’ll hear a “thud.” I really can’t think of another difference. One would assume that a small bread would be less sweet, but then again almost every bakery offers chocolate chip, blueberry, cinnamon swirl or Streusel Muffins. And none of those are any less sweet than your average cupcake. Although most muffin recipes call for a significantly higher amount of flour and therefore create a much denser baked good, they are still much more cake than bread. Actually, I’m about 97.3 % positive that muffins are just an excuse to eat cake for breakfast.
These blueberry lime muffins were great for breakfast. And for dessert. And for a late night snack. They don’t require too much effort and have that nice cracked muffin top that the muffins at the bakeries always have. The ingredients are not too extravagant either. Instead of Buttermilk and yogurt, sour cream can be substituted. 
Zest the limes with a grinder and then combine the sugar with the lime zest until the mix becomes moist and fragrant. 
Combine the flour, baking soda and salt in a medium bowl.
In a large bowl beat the eggs with the lime-sugar, the oil, and the vanilla extract until light and airy.
Slowly add the dry ingredients and the yogurt and buttermilk (or sour cream.)
Continue beating the batter until it is smooth and all ingredients are well incorporated. Add the washed and dried blueberries and carefully fold them into the batter with a spatula.
Fill the batter into the prepared muffin cups and bake in the preheated oven.
Let the muffins cool completely before taking them out of the baking tin.
Guten Appetit!
Blueberry Lime Muffins
- 1 cup sugar– zest of three limes (or two for a less tart muffin)
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 2 eggs
– 1/2 cup vegetable oil
– 1 teaspoon vanilla extract
– 1/2 cup of buttermilk and 1/2 cup of yogurt (or 1 cup of sour cream) - 1 and 1/2 cup fresh or frozen blueberries
Preheat the oven to 400 degrees F.
Spray a muffin pan with nonstick cooking spray or line with paper muffin liners.
In a small bowl, combine the sugar and lime zest. Mix with clean fingertips until the sugar is moistened and fragrant.
In another bowl, stir together the flour, salt and baking soda. Set aside. In large bowl, beat eggs and sugar until thoroughly incorporated. Continue beating while slowly pouring in the oil. Add in vanilla.
Stir the dry ingredients into egg mixture with buttermilk and yogurt. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Bake in the preheated oven for 20-22 minutes.
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