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Lemon-Blueberry Corn Muffins

Lemon-Blueberry Corn Muffins

WebMD Recipe

Bake the batter in a nonstick mini angel food pan (or similar) for a pretty presentation. This is a great way to work some fruit, whole grains, and plant omega-3 fatty acids (from canola oil) into your morning.

  • 1/2 cup
    unbleached white flour
  • 1/2 cup
    whole-wheat flour
  • 1 cup
    yellow cornmeal (finely ground works best)
  • 1/3 cup
    granulated sugar
  • 1/3 cup
  • 1 tablespoon
    baking powder
  • 1/2 teaspoon
  • lemon, zested, finely chopped (about 1 1/2 teaspoon)
  • 1/4 cup
    canola oil
  • 4 tablespoons
    lemon juice
  • 1/4 cup
    fat-free sour cream
  • 3/4 cup
    fat-free half-and-half or low-fat milk
  • 1 large
  • 1/4 cup
    egg substitute
  • 2 cups
    frozen or fresh berries
  1. Preheat oven to 400°F. Line 15 muffin cups with paper or foil liners.
  2. Whisk together the flours, cornmeal, sugar, sugar-substitute, baking powder, salt and lemon zest in a large bowl.
  3. Add canola oil, fat-free half-and-half, egg and egg substitute to a large mixing bowl and beat on medium until well blended. Gradually add flour mixture to the batter in the mixing bowl, while beating on low speed, until just combined.
  4. Gently stir in blueberries and spoon batter into prepared muffin cups using a 1/4-cup measuring cup. Bake until a tester inserted in center of largest muffin comes out clean (about 18 minutes).
Nutritional Information

Makes: around 15 muffins
  • Calories145
  • Protein4 g
  • Carbohydrates23 g
    • Dietary fiber2 g
  • Fat4.4 g
    • Saturated fat0.4 g
  • Cholesterol15 mg
  • Sodium198 mg
  • Calories from Fat27%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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