Healthy Cornmeal Muffins With Berries & Lemon
These wholesome cornmeal muffins are bursting with juicy berries, making them the perfect sweet treat for any time of day. The tender crumb and subtle hint of lemon zest elevate the flavors, creating a delightful balance of tart and sweet. Bake a batch of these delicious muffins and enjoy them warm or at room temperature for a delightful snack or breakfast option.
— Constant Cookbook
Ingredients
- 1 cup cornmeal
- 1 cup + 1 tbsp whole wheat pastry flour, divided
- 1/4 cup granulated sugar
- 1 tsp grated lemon zest
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup low-fat buttermilk
- 1/4 cup non-fat plain Greek yogurt
- 1 tbsp olive oil
- 1 cup frozen berries
Instructions
- Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together the cornmeal, 1 cup whole wheat flour, sugar, lemon zest, baking powder, baking soda and salt.
- In a medium bowl, whisk together the eggs, buttermilk, yogurt and oil.
- Stir the buttermilk mixture into the cornmeal mixture just until combined.
- In a small bowl, toss the berries with 1 tbsp whole wheat flour. Stir the berries into the muffin batter.
- Using a ¼ cup measure, divide the batter evenly between the muffin tins.
- Bake until a toothpick inserted in the middle of a muffin comes out clean, 12 to 15 minutes.
- Cool the muffins in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack. Serve or store in an airtight container.
Cook Time
15M
Prep Time
PT20M
Yield
12 muffins
Nutrition
- Serving Size: 1 Muffin
- Calories: 140 kcal
- Carbohydrate Content: 24 g
- Protein Content: 5 g
- Fat Content: 3 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 28 mg
- Sodium Content: 320 mg
- Fiber Content: 3 g
- Sugar Content: 7 g
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