Quick Summary: Tender blueberry muffins with a refreshing zing from fresh lime zest and crystallized ginger. Works beautifully with fresh or frozen blueberries. Optional streusel or sour cream topping included. Prep: 20 min | Cook: 25 min | Makes: 12 muffins
Jump to: RECIPE | Ingredients | Step-by-Step Directions | Optional Streusel Topping | Sour Cream Topping | FAQ
As a blueberry farmer, I’ve made my share of blueberry muffins. This recipe is a riff on the classic and comes from a pairing of ginger and lime in the simple syrups I used to sell at the farmers markets. That syrup was extremely popular, so I thought I’d try it in some other recipes (like these muffins).
The lime and ginger add a refreshing zing to the muffins and I topped them with a crispy streusel for even more texture. These blueberry-ginger-lime muffins can be made with fresh blueberries during the summer, but they are totally wonderful with frozen blueberries also for a year-round treat.
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Ingredients
Using fresh, high quality ingredients is always key to making a delicious muffins. I think you’ll find in this case that using frozen blueberries isn’t a compromise at all. Just pat them dry after thawing to remove some of the moisture that may have built up.
**Tip: Did you know that frozen blueberries can actually contain more nutrient content then fresh blueberries? That’s because frozen blueberries are picked at the peak of ripeness and are quickly frozen to lock in their nutrients.
Limes and ginger are two ingredients that go together surprisingly well. While they may seem like an odd pairing at first, the citrusy tang of limes and the spicy heat of ginger create a unique and delightful flavor profile that complements the blueberries.
In addition to their culinary compatibility, limes and ginger are also both known for their health benefits, as are blueberries.
Substitutions:
Sometimes it isn’t possible to find all the ingredients listed for a recipe, or you may need to substitute certain ingredients due to allergies or dietary restrictions. Additionally, everyone’s tastes vary so what works for you, may not work for another.
Ingredients in this recipe that can easily be substituted:
- Lemons can be substituted for Limes – both have a bright zesty flavor.
- Cardamom or cloves instead of ginger – both provide a similar flavor profile.
- Crystallized ginger can substitute fresh ginger. For every tablespoon of fresh ginger, you can use 3 tablespoons of minced crystallized ginger.
- Buttermilk or lemon yoghurt can substitute for sour cream – due to their similar consistency and sour flavor.
- Vanilla can easily be added to the recipe and can replace both ginger and lime, resulting in a more traditional blueberry muffin.
- The melted Butter can be substituted by an Oil such as Sunflower or Coconut oil. Adding 2 extra Tablespoons of oil than in the recipe is advised.
Blueberry Ginger Lime Muffins (Step-by-Step)
Step #1: Mix dry ingredients together in a bowl (flour, sugar, baking powder, baking soda, salt)
Step #2: Toss the blueberries with the dry ingredients and set aside to rest
Step #3: Whisk together the wet ingredients (egg, sour cream, melted butter, lime juice and zest, grated ginger)
Step #4: Make a well in the dry ingredients and pour the wet ingredients into the well; Stir together (gently)
Step #4: Spoon into prepared tins and sprinkle with sugar
Step #5: Bake at 400 F for 20-25 minutes and let cool before removing from tins
How to Add a Streusel Topping to Muffins
Adding a streusel topping to muffins is a great way to add texture and flavor to your baked goods. It makes sense to add a classic streusel topping made of Flour, Sugar, Salt and melted Butter. A classic streusel Topping will support the exciting combination of the Blueberry Lime Ginger Muffins.
Just combine 1/2 cup of flour, 1/2 cup of sugar, 1/4 teaspoon of salt and 1/4 cup of melted unsalted Butter in a bowl and stir until the mixture is crumbly and well combined.
Sprinkle the streusel mixture evenly over the muffin batter in the muffin tray – just before baking. Bake the muffins according to the recipe instructions.
**Tip: If you’re making large muffins, you may need to double the recipe to have enough streusel topping for all of the muffins.
How to Add a Sour Cream Topping
Mix 1 Cup of Sour Cream with 2/3 Cup of sugar. Spoon onto cooled muffins and decorate with blueberries and a slice of lime.
FAQ
Yes. Use about 1 tablespoon of freshly grated ginger. The flavor will be spicier and less sweet.
Yes. Thaw and pat them dry first to remove excess moisture. Frozen blueberries often have better nutrient content than fresh that’s been sitting.
Tossing them with the flour mixture before adding the wet ingredients helps coat them and keeps them suspended in the batter.
Yes. Freeze cooled muffins individually, then transfer to a freezer bag. Thaw overnight and warm briefly in the oven or air fryer.
Buttermilk or plain yogurt both work well and have a similar tangy flavor.
Check out more blueberry recipes from our farm, from sweet to savory to cocktails to preserves.
Blueberry Muffins with Lime and Ginger
Equipment
- 2 bowls 1 large and 1 medium
- measuring cups
Ingredients
- 2 Cups all-purpose flour
- ⅔ Cups sugar plus 1 Tablespoon for topping
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- ½ Teaspoon salt
- 2 Cups blueberries can use frozen but make sure they are thawed and dried
- ¼ cup unsalted butter melted and cooled
- 1 Cup sour cream I used Mexican sour cream which is less thick; can use yogurt if preferred
- 1 large egg room temperature
- 1 large lime zested and then juiced (should get ~ 2 tsp. zest)
- ¼ Cup crystallized ginger minced
Instructions
- Set the oven to 400º F. Grease your muffin tins (or spray with nonstick cooking spray)
- In a large bowl, whisk together flour, 2/3 cup sugar, baking powder, baking soda and salt. Add blueberries and toss to coat with the flour mixture. Set aside.2 Cups all-purpose flour, 2/3 Cups sugar, 1 Teaspoon baking powder, 1 Teaspoon baking soda, 1/2 Teaspoon salt, 2 Cups blueberries
- Melt butter (can do this in a microwave for 10 to 15 seconds) in a medium sized bowl. To the melted butter, add sour cream (or yogurt), slightly beaten egg, lime zest, lime juice and chopped ginger.1/4 cup unsalted butter, 1 Cup sour cream, 1 large egg, 1 large lime, 1/4 Cup crystallized ginger
- Make a well in the center of the large bowl with dry ingredients and add the sour cream mixture. Stir just to combine. –do not overmix. Spoon batter into muffin cups and sprinkle with the remaining 1 tablespoon sugar. The batter may be sticky.
- Bake for 20 to 25 minutes, or until muffins spring back when gently pressed with fingertip.Cool muffins for 5 minutes in muffin tin on a wire rack. Remove muffins to rack and serve warm or cool
Love this recipe, thank you. I made a half batch last week for my family and they were snapped up. Made a half batch for myself today and just adore the fresh flavors.
So happy you and family enjoyed it!. That combination of ginger and lime is one of my favorite flavor profiles. Thank you so much for commenting.