Blueberry, Lime, and Basil Muffins

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.

2 . Stage

Whisk whole wheat flour, 1 cup all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

3 . Stage

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.

4 . Stage

Place blueberries in a large bowl and sprinkle with 1 tablespoon all-purpose flour. Toss to coat. Gently fold into the muffin batter.

5 . Stage

Spoon batter into the prepared muffin cups, filling each 3/4 full.

6 . Stage

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

7 . Stage

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.