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!

Picnik collage

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.

I am submitting this to Weekend Herb Blogging, which is being hosted this week by Astrid of Paulchen’s Food Blog.


You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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84 Responses to Blueberry, Lime and Thyme Pound Cake Muffins

  1. Marla says:

    LOVE this unique combo of flavors. The “green” puts these muffins into a whole other category of gourmet meets, health meets dessert. Great job & oh so pretty 🙂

  2. Thanks for clarification, I always wondered what the difference was between cupcakes and muffins. Those muffins look moist and delicious, perhaps its possible to have it as a snack in the afternoon (if allowed by the rules)

  3. megha says:

    wow!what a beautiful blog you have and recipes are also visit and comment on my food blog blog is

  4. Simply Life says:

    oooh what a fun concept!

  5. Lisa D. says:

    Ooh, I am making these this afternoon – I have everything but the thyme on hand. Looks amazing!!

  6. Julie says:

    I love muffins with herbs in them. Blueberries and thyme have to be a great flavor! These look delicious.

  7. Shannon says:

    Mmmmmmm! Thyme is so good in baked treats. One of my favorites is lemon thyme ricotta muffins. This is such a fantastic combo… I think I’ll keep it in mind for the next time blueberries are on sale.

  8. Barbara says:

    Super combo, Joanne! I use thyme in so many dishes, I love the idea of pairing it with blueberries!

  9. You sure do know how to get to me girl! It is as if you did this post just for little ole me- you did do that right? I love muffins but more importantly I love blueberry muffins! Love Love Love and seeing the sweet blue goodness oozing from the middle of the muffins is making me drool!awesome pictures too and hope you had a great 4th- glad to be back myself!

  10. OohLookBel says:

    I like your thinking re. green = good anytime! What a wonderful idea with the thyme in the cupcakes, er, muffins.

  11. Kelly says:

    The title alone is making me salivate… Joanne, these look fantastic! Love the fresh thyme paired with the lime… the almond milk also sounds heavenly here. I have to try these muffins!

  12. And my garden s finally full of… herbs and thyme!!!

    a thymely post for me

  13. Claudie says:

    Those muffins look moist and soft, just the way I love muffins! And the flavors are great too 🙂 I really shouldn’t be checking my RSS so early in the morning — I’ll crave those all day now! 🙂

  14. Johanna GGG says:

    I use thyme a bit but am still unclear about its flavour because it is usually a sideline not the star – however your thyme looks unlike any thyme I have ever seen in the shops or in my pots in the backyard – is American thyme different to Aussie thyme???

  15. That's Ron says:

    nice ….looks great! it somehow looks so juicy

  16. I have also dreampt of being cool enough to put herbs in my baked goods:-) Nicely done!

  17. Faith says:

    These are such pretty muffins! The addition of thyme was brilliant for a nice little flavor twist!

  18. bellini says:

    These muffin/cipcakes sound delicious Joanne. I remember putting rosemary in my pumpkin cake does that make me super cool..wink. And yes I did see your pist over at TWSC. Terrific!

  19. Adrienne says:

    These sound delicious. I love anything with blueberries and/or herbs 😀 I also love this whole CSA thing. Can it stay summer forever??

  20. sofia says:

    dude. just bought some fresh thyme. i think that means i have to make these. how often will i put fresh herbs in cupcakes? once in a lifetime opportunity, really. sigh.

  21. This is such a unique combo of flavors. I am going to make these.

  22. Joanne says:

    Wow, what a combination … blueberries and lime. That sounds really good. I think it’s just those surprises, ingredients we wouldn’t think to pair together but the brave cook does, that makes such sweet success.

  23. Corina says:

    I eat muffins any time but I’m still a bit scared of mixing certain herbs with sweet things. These sound very subtle though.

  24. sweetlife says:

    the bathroom rule sucks, but living next to these babies with make all well worth the scrubbing..

  25. I normally wouldn’t think of using thyme in baked goods but looking at this recipe I can imagine everything tasting so heavenly together!

  26. brandi says:

    yeah, it’s a fine line between delicious and dish soap, for sure 🙂 These sound so good!

  27. Veronica says:

    Woohoo! I’ve never tried adding herbs to sweet baked goods, but this gives me courage. They sound and look divine!

  28. I like your rules!! Funny, because last week I put lemon zest and thyme in a blueberry crisp and my kids were FURIOUS. I think my mistake was trying to serve it for dessert. If I had served it for breakfast, it would have been just fine!

  29. MM says:

    Beautiful photos, Joanne! Have you ever tried Bourdain’s blueberries in lime sugar? That’s what I thought of when I read your title. Great flavor combo. But you went and out bad-boyed the bad boy and added herbage. Good for you!

  30. I’ve had the same hesitations about putting fresh herbs in baked goods, but once I jumped in there was no going back. I love the idea of thyme with blueberries and lemon. You are so creative!

  31. It’s official. Thyme makes everything amazing.

  32. I love how the green in it suddenly opens up the possibilities of when you can consume these babies. It looks like the perfect breakfast. I never would have thought to add herbs to cupcakes/muffins–and that is why I read your blog–among many other reasons (including but not limited to: your humor. your funny family stories. your photography.)

  33. vanillasugar says:

    ahhh so that’s how they came out.
    love love love the addition of thyme–very clever.

  34. I loves me some blueberry muffins and the addition of lime and thyme is simply too good!

  35. Megan says:

    Love the combination and love that the name rhymes!

  36. These sounds awesome! I love sweet recipes that include something savory like thyme. And I have a carton of blueberries already…think I will be trying this very soon!

  37. Cam says:

    anything with blueberries and I’m all in!

  38. Rachel says:

    I feel the same way about fresh herbs in baked goods. It’s sounds like such a brilliant, gourmet idea that I’m kind of afraid to try it. I did throw some fresh rosemary in a loaf a while back so now I think I’ve broken the ice.
    Your cupcake-muffins look divine!

  39. Love the flavour combination, these sound so tasty!

  40. If you say it works, then it works because that muffin looks fantastic, I’d be willing to be a taste tester!

  41. Jen says:

    Excellent! I always default to rosemary or sage. I’ll certainly add this to my list. Looks amazing.

  42. Nicole says:

    Jinx!! Totally on the blueberry wavelength with you – not the whole herbs in the muffin thing but blueberries! I made me some mini scone’s on the 4th! The lime part sounds delicious, and maybe if my herb garden ever behaves…

  43. I like these rules, and I’d like these cupcake muffins too! We’re surrounded by blueberries right now, so this is right on time.

  44. Shannon says:

    ha, i love it 🙂 i was thinking of throwing thyme or some other herb into a blueberry pie… this might make the cut!

  45. Nadji says:

    Une recette qui me plait et que j’aime beaucoup.
    Je note.
    See soon.

  46. Kimberley says:

    Ridiculously awesome combination of flavors there, missy. And I like muffins better than cupcakes anyway. So.

  47. Very clever idea and interesting as well! They look really delicious. I have been on a major blueberry kick this summer!

  48. girlichef says:

    Mmmm…these do sound lovely. I love that the herbs flavor is sort of incognito, but still important. They sound great!

  49. That Girl says:

    Honestly, my definition of a muffin is a cupcake without frosting. Green or ungreen.

  50. Love love LOVE these pictures so much, Joanne! 🙂 They make me happy and want to devour those muffins (and blueberries!!) 🙂

  51. Blueberries, lime and thyme.. sounds like a wonderful combination, Joanne!

  52. Mary says:

    I adore blueberries and your muffins look other-worldly good, Joanne. I know I’d love to have one with my morning coffee. Have a wonderful evening. Blessings…Mary

  53. Julie says:

    hahaha i love how thyme took these babes from cupcakes to muffins. can we call them cuffins?

  54. I can just imagine all of those beautiful flavors together! They sound delicious. I’m wondering what variety of thyme that is with with elongated leaves? I’d love to find some of that!

  55. Oh now this just looks awesome! I mean this looks so delicious and I think this would be a great recipe to make and take to any occasion! This would be a great way to use some of my thyme from our herb garden.

  56. Reeni says:

    Green makes them good to go at all hours of the day or night! Not that I would be able to resist these beautiful babies!

  57. patsy says:

    I’ve never put herbs in my muffins before either.. but, might be tempted to try it soon! Your photos have me wanting to bake with the blueberries hanging around in my fridge right now!

  58. I’ve only tried mint! You’re adventurous, babe. In the best way 😉

  59. Kerstin says:

    Blueberries make me very happy 🙂 As would these little cakes – the thyme and lime sound lovely in them!

  60. Gloria says:

    I adore blueberries! ans this muffins look dleicious I love your pictures Joanne, what nice blueberries!! gloria

  61. Catherine says:

    Dear Joanne, These muffins look delightful. I think I could eat a dozen!!! Have a great day. Blessings, Catherine xo

  62. Deborah says:

    I can see why you’d eat these for breakfast, lunch and dinner – I would be, too!

  63. Emily says:

    Gorgeous! These muffins look amazing! I love blueberry season.

  64. tigerfish says:

    The muffins look so soft and fluffy! And I definitely have time for lime and thyme muffins with blueberries!

  65. Marisa says:

    Love these! And I’m totally on board with eating them for breakfast/lunch/dinner. Heck, even as a midnight snack. Throw all caution to the wind and all that. 😉

  66. Pierce says:

    Rules that are fun, great concept! I like food that can be eaten for a variety of meals and snacks. Good ingredients.

  67. Candace says:

    How did I miss this one?! These muffins look amazing. I love that you added lime instead of lemon and I would have never thought of adding thyme. You have opened my mind to so many wonderful things since I have discovered your blog. Thank you!

  68. Didn’t Shakespeare say “A cupcake by any other name would taste as sweet?” He must have been dreaming of your creations!

  69. Yum, love the color you get and how soft and moist those cupcakes look 🙂

  70. These look awesome! I love the idea of using thyme in them. I think it sounds like a delicious combo with blueberrys and lime. YUM.

  71. Lora says:

    mmm..a very enticing combination of flavors and who doesn’t love a cupcake disguised as a muffin?

  72. The addition of thyme is totally out of this world.Love the recipe & the flavors that you have incorporated in these cupcakes

  73. Carolyn Jung says:

    Oooh, pound cake muffins? Gawd, that’s like the best of all worlds. Something so decadent, yet you can still justify eating them as breakfast. I love it! 😉

  74. I am going to need to start following the green rule I think. These look delicious–great combination. I love the pictures of the bowl of blueberries with the muffins. 😉

  75. YOU ARE SO BRAVE. Herbs in sweet baked goods is TOTALLY a big deal, I agree. But you seem to have done rather well… Proud of you 🙂 One of the only times I’ve tasted it in delicious form was an awesome apple rosemary scone from Champs Family Bakery in Brooklyn!

  76. Yasmeen says:

    Fabulous! I recently made some lemon cupcakes with basil icing, so we’re united in sweet herbdom… ha.

    The lime + blueberry + thyme combination (oh, lets not forget pound cake… swoon) is just awesome.

  77. Astrid says:

    those are totally awesome. thanks for sharing them with WHB#291

  78. grace says:

    thyme, eh? lime and thyme? blueberry, lime, and thyme? i don’t doubt your taste for a minute, joanne. or your rhyming skills. 🙂

  79. I love blue berry this fruit really very testy amazing i like it so very much thanks for this fantastic post.

    Kitchens Manchester | Kitchens Leicester

  80. I’m not crazy for too many muffin flavors, but blueberries are my hands-down favorites! What gorgeous color in these! The lime sounds like it lends such a unique, fresh taste to them also!

  81. Kevin says:

    I like the use of the lime in these!

  82. What unique and yummy sounding muffin cakes!

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