A comforting combination of blackberries, lime juice and a lime zest streusel topping make these blackberry lime muffins a special breakfast treat!
Lightly inspired by my grapefruit coconut loaf cake, these muffins have a delicate lime taste that pairs well with the almost jam-like blackberries inside. The subtle lime flavor in the muffin is enhanced with a lime zest streusel topping. They can be individually wrapped and frozen for later, but they are so delicious right out of the oven that you might not end up with enough to freeze!
Tips for Blackberry Lime Muffins:
- I used a standard 12-muffin tin and filled all 12 molds without any leftover batter.
- These muffins are best with fresh blackberries because they can be quartered so that there are no large blackberry chunks that could make the muffin soggy in spots. However, if frozen is your only option then opt for raspberries or blueberries! Any berry will go with the subtle lime taste in these muffins.
- I used Greek yogurt in this recipe but you could also use sour cream.
- For greasing the pan, I used butter but you can use any oil of your choosing. I like to sprinkle sugar over the molds so that they’re not only easy to pop out of the tray, but it also helps the muffin have a slightly crisper crust.
Blackberry Lime Muffins
A comforting combination of blackberries, lime juice and a lime zest streusel topping make these blackberry lime muffins a special breakfast treat!
Equipment
- 1 muffin tin
Ingredients
- ½ cup butter, plus 1 tbsp for greasing the muffin tin room temp
- 1 cup sugar, plus 1 tsp for sprinkling in muffin tin.
- 1 tsp vanilla extract
- 2 eggs, room temp
- ½ cup plain Greek yogurt
- ¼ cup lime juice (1-2 limes)
- 1 tbsp lime zest (1-2 limes)
- 1¾ cup flour
- ⅛ tsp salt
- ¾ tsp baking powder
- ¾ tsp baking soda
- 1 cup fresh blackberries, sliced into quarters
Lime Zest Streusel Topping
- ¼ cup butter, melted
- 1 tbsp lime zest (1 lime )
- ⅔ cup flour
- ⅓ cup sugar
Instructions
- Preheat oven to 370° and grease a muffin tin with butter. Spring a teaspoon of sugar over each muffin tin so that there's some sugar coating each muffin.
- Wash and zest 1 lime. Slice and juice 1-2 limes, depending on how juicy they are. The goal is to have around 1/4 cup lime juice. Set aside both zest and juice .
- Using a handheld mixer on medium-high, cream together butter and sugar until pale and fluffy. About 2-3 minutes.
- Add in eggs and vanilla extract. Mix on medium-low until combined.
- Add plain Greek yogurt, lime zest and juice. Mix until combined.
- Add in flour, salt, baking powder and baking soda and mix until combined.
- Using a spatula or wooden spoon, fold in the quartered blackberries until combined.
- Using a 1/4 cup measuring cup, scoop 1/4 cup of the batter into each muffin tin.
Lime Zest Streusel Topping
- Melt the butter in a bowl and combine it with the flour, sugar, and lime zest. The mixture should be crumbly.
- To the muffins already scooped in the tin, add 1 heaping tablespoon of streusel topping to the top of each muffin.
- Bake the oven for about 20-25 minutes. You'll want to check around the 20 minute mark with a knife or a toothpick (it should come out clean if ready).
- Remove from oven and let cool for 10-15 minutes. Just pop out of the muffin tin and enjoy!