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    Lemon-Blueberry Corn Muffins

    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 sugar-substitute
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 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 egg
    • 1/4 cup egg substitute
    • 2 cups frozen or fresh berries


    Step 1
    Preheat oven to 400°F. Line 15 muffin cups with paper or foil liners.
    Step 2
    Whisk together the flours, cornmeal, sugar, sugar-substitute, baking powder, salt and lemon zest in a large bowl.
    Step 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.
    Step 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).

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