I made you cupcakes but I put something green in them and so I’ve decided to call them muffins.
Those are the rules according to moi.
Green = acceptable for breakfast consumption. Or lunch consumption. Or breakfast-for-dinner consumption.
You should come move in with me. We have fun rules here.
(Except for our clean-the-bathroom-every-week rule. That one kinda sucks.)
But really. I’ve always wanted to be one of those super cool people who puts herbs in baked goods like it isn’t even a big deal.
Even though we all know. It is.
You see, there’s a fine line between eating a delicious muffin and eating a muffin that tastes like dish washing soap. And in case you haven’t noticed. Subtlety is not really my thing.
So when I got thyme in my CSA and happened to also have blueberries in my fridge and then instantly remembered this recipe that I’ve stared at wistfully many, many a time. It was with great trepidation that I forged ahead.
But man. Am I ever glad I did.
The thyme in these cupcakes muffins is steeped into the milk, so it’s inconspicuous, yet still there. It sinks into the lime flavor, which is much more pervasive, and will cause your roommate, who can barely finish a cup of ice cream in one sitting, to eat three. In a row.
It’s a good thing these are breakfast-for-dinner friendly. Because you’ll be eating them all day long.
**Before you go, please check out my guest post over at The Well-Seasoned Cook to kick off the 4 year anniversary of My Legume Love Affair!
Blueberry, Lime and Thyme Pound Cake Muffins
Makes 14-15, adapted from Luscious Berry Desserts
1/2 cup almond milk (or whole milk)
2 tbsp chopped fresh thyme
1 3/4 cup cake flour
1/4 tsp baking powder
1/8 tsp salt
3/4 cups unsalted butter, at room temperature
1 1/8 cups sugar, divided
3 large eggs
2 tsp lime zest, divided
1/2 tsp pure vanilla extract or vanilla bean paste
1 1/2 cups ripe blueberries
1/4 cup fresh lime juice
1. Preheat oven to 300. Line a muffin pan with muffin cups.
2. Bring the milk and thyme to a boil in a small saucepan over medium heat. Remove from heat, cover, and steep for 7 minutes. Pour through a fine strainer into a bowl and let the milk cool to room temperature.
3. In a mixing bowl, whisk the flour, baking powder, and salt together. Set aside.
4. Using an electric mixer on medium-high speed, beat the butter until light and fluffy. Decrease the speed to medium and gradually add in all but 1/4 cup of the sugar. Increase speed to medium-high and beat until light and fluffy, about 3 minutes.
5. Beat in the eggs one at a time, beating well after each addition. Decrease speed to low. Add the flour mixture, alternating with the milk, in 3 batches, starting and ending with flour. Beat in 1 tsp zest and the vanilla. Gently stir in berries.
6. Transfer batter to muffin tins, filling at least 3/4 full. Bake 30-40 minutes, until a toothpick inserted comes out clean. Let cool for 20 minutes.
7. Bring the remaining 1/4 cup sugar, 1 tsp lime zest, and lime juice to a boil in a small pan over medium heat. Remove from heat and let stand for 5 minutes. Brush the lime syrup over the top of the warm muffins. Let cool completely.