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