Blueberry Lime Thyme Muffins

This is a reduced fat, reduced sugar, no electric mixture required version of lemon ginger thyme muffins. I think these might be the best muffins I've ever baked in my entire life! Although I didn't care much about thyme in this - it gave an interesting flavor to the muffins. The muffins came out soft and flavorful and not too sweet. Just perfect!



Ingredients

• 1 cup all-purpose flour


• 1 cup whole wheat flour


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1/3 cup extra light olive oil (or canola oil)


• 1/3 cup sugar


• 2 eggs


• 1 cup non-fat plain yogurt


• zest and juice from 1 lime


• 1 tablespoon fresh thyme


• 1 1/2 cups frozen blueberries (or fresh)

Directions

1. Preheat oven to 350 degrees and line a muffin pan with liners.


2. In a small bowl, whisk together all purpose flour, whole wheat flour, baking soda and salt.


3. In a large bowl, whisk oil and sugar together until combined. Add eggs, yogurt, lime zest and juice and thyme. Whisk until everything is blended.


4. Stir flour mixture into the wet ingredients. Stir until just combined.


5. Fold in the frozen blueberries.


6. Drop the batter into prepared pan and bake for 24 minutes (20 minutes for fresh blueberries.) Make 12 muffins.