Lime and Blueberry Muffins
Everybody loves muffins...
Muffins are the perfect breakfast and afternoon indulgence, great for children's lunch boxes and a fantastic on-the-go snack at any age. There's nothing quite like the aroma that wafts through the kitchen when you open the oven door to reveal delicious, freshly baked treats. And they're quick to make too, by the time you've filled the kettle and waited for it to boil, then made the tea, the muffins should be well on their way.
Blueberries are the perfect ingredient for a nutrient rich muffin and for something so tiny they are power-packed with vitamins such as A, B1, B2, B5 and B6, which assists your body in converting food to energy; Vitamin B3 and B12, Folic Acid which helps your body at cellular level, producing new cells and Vitamin C a powerful anti-oxidant. They are not short on minerals either and contain magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, selenium and calcium.
There are a couple of tips to making muffins, firstly make sure the oven is at the right temperature before baking, even letting it heat through for ten minutes at the appropriate temperature, this is because muffin mixture is sensitive to heat levels. Try not to open the oven during cooking as this can disrupt the process and ensure that the oven door is closed tight so no air can escape or invade.
Make sure that you mix the dry ingredients well but only stir the final batter gently. The batter should be thick when spooned into cups, if it's too runny the muffins will not cook through. It's a good idea not to put too much batter into the cups so that they are overflowing, you really only need them to be three quarters full and they will create their own beautiful rounded shapes and have room to manoeuvre.
Muffins should be baked until the tops are a light golden brown colour. To test them just insert a toothpick into the middle and it should come out clean. If you gently tap your finger on top the muffin should have some spring and revert back into its original position.
Getting hungry? These guilt free stud muffins are wholesome take on the traditional sugar laden muffin...
- 1/2 cup coconut flour
- 4 eggs
- ¼ cup grapeseed oil or butter
- 2 TBS lime juice
- Zest of 2 limes
- 1/2 cup blueberries
- 6 TBS coconut milk
- 1 tsp baking powder
- ½ tsp baking soda
- 1 TBS lemon zest
- 1 tsp powdered stevia
- ⅛ tsp vanilla extract
The How To:
Preheat oven to 180 degrees celsius
In a bowl combine dry ingredients
In a separate bowl mix eggs, lime juice, blueberries, vanilla extract, grapeseed oil, coconut milk
Mix dry ingredients into wet and combine well
Pour batter into greased 6 cup large muffin pan about ¾ full
Bake in oven for 12-15 minutes
Remove from oven and cool on wire rack
These tasty blueberry & lime muffins rock my tastebuds!
Could you use 2 eggs instead of 4? Or could you use an egg replacer?
I just added your lovely blog to my list of foodbloggers that I completely digg! Oooh,..yes!
Thank you so much Sophie!!!
Those blueberry muffins look delicious!
They taste really yum! 🙂
This sounds like a wonderful combination!
Sweet and tangy 🙂
Mmmm….muffins…I can’t think of many breakfasts that are so convenient yet delicious. Blueberry and lime sounds like a great combination!
Its a really healthy alternative to sugar laden muffins to and they are gluten free 🙂
YAY for SUGAR FREE!!!!! 😀 I love this! I have got to try it! 😀
Got to love that sugar free feeling! 🙂
[…] Lime and Blueberry Muffins (via Supercharged Food’s Blog) Posted on March 6, 2011 by My Grandparent's Kitchen Everybody loves muffins… Muffins are the perfect breakfast and afternoon indulgence, great for children’s lunch boxes and a fantastic on-the-go snack at any age. There’s nothing quite like the aroma that wafts through the kitchen when you open the oven door to reveal delicious, freshly baked treats. And they’re quick to make too, by the t … Read More […]
[…] Stevia is available in a number of forms, including a raw green powder, white powder and a clear liquid. I personally like to cook with the liquid if I have it on hand or the powder now that I have perfected the ratios works well in baking. Like in this yummy recipe for Lime and Blueberry Muffins. […]
[…] there are healthy options available on the Supercharged blog, and website, enjoy recipes such as Lime and Blueberry Muffins and Spirulina and Sesame Balls that will keep you on your toes and transition you into a new […]
[…] I have made a few little tweaks, but if you want the original recipe you can find it here! […]
Awesome recipe, I am loving experimenting with coconut flour at the moment!
Do you think that I can replace the grapeseed oil with coconut oil?
HI Hayley, you could def try it, I’m not sure how it would taste though.
[…] Salsa – Lime&Blueberry Muffins – Kale & Quinoa Salad w/Lemon-Parsley […]
Hi Lee Supercharged. I posted about these recently. Thanks so much!!! It was my first time using coconut flour. : ). See first link below.
Also, second link is a post I just made using my friends Italian Mock Bread. It reminds me of your cauliflower pizza crust, which I have made twice within the last week. : ). I will be posting about that soon.
I made these the first time without the lime and they were beautiful!!! Though the next three times I have made them they have tasted super eggy! What am I doing wrong?
Did you increase the amount of eggs or the size of eggs that you used? Maybe try it next time with one less egg and see how it turns out.