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Wild Blueberry Muffins ~ wild blueberries are tastier and healthier than their grocery store cousins ~ and these muffins are the ultimate morning treat!

Total time

0 minutes




  • 1¾ cups flour
  • ½ cup sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • 1½ cup wild blueberries
  • ½ cup (1 stick) unsalted butter (melted)
  • 1 cup milk, buttermilk, or cream
  • 1 egg
  • for the Key Lime Butter
  • ½ cup, 1 stick, unsalted butter (at room temperature)
  • 1 or 2 Tbsp fresh key lime juice
  • zest of 2 or 3 key limes


  1. Set oven to 350F
  2. Make the Key Lime Butter: mash together the butter with the zest and lime juice. You can use as much or as little zest as you want, but add the juice sparingly---add only as much juice as your butter will absorb.
  3. Plop the butter on a sheet of waxed paper and roll it up like a little log. Twist the ends like a candy wrapper and chill till firm.
  4. While the butter is chilling make the muffins. Combine the dry ingredients and blueberries in a bowl.
  5. Whisk together the wet ingredients and add to the dry, mixing only until blended.
  6. Scoop into 8 greased muffin tins. Bake for about 25 minutes or until done.
  7. Serve warm with Key Lime Butter
  8. View the recipe instructions at The View From the Great Island

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