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Ingredients

1 ¼ cups whole wheat flour 1 cup all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt ¾ cup white sugar ⅓ cup unsalted butter, softened 2 eggs 1 teaspoon vanilla extract 1 large lime, zested and juiced ½ cup plain Greek yogurt ¼ cup fresh basil, thinly sliced 2 cups fresh blueberries 1 tablespoon all-purpose flour

Nutrition Info

217 calories carbohydrate: 35.1 g cholesterol: 46.4 mg fat: 7.2 g fiber: 2.7 g protein: 4.7 g saturatedFat: 4 g servingSize: - sodium: 281.8 mg sugar: 15.6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
Whisk whole wheat flour, 1 cup all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract, lime zest, and lime juice. Stir in Greek yogurt. Add 1/2 of the flour mixture and stir just until combined. Add in remaining flour mixture, stirring just until combined, do not to overmix. Fold in basil.
Place blueberries in a large bowl and sprinkle with 1 tablespoon all-purpose flour. Toss to coat. Gently fold into the muffin batter.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
Remove muffins from the oven and let cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, 15 to 30 minutes more.

12 muffins

Don't be fooled by this combination of flavors--it might seem strange at first, but once you taste it, you'll know they were meant for each other!