Feb 6
2013

Healthy Cornmeal Muffins Recipe with Berries & Lemon

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Healthy Cornmeal Muffins Recipe with Berries & Lemon by Cookin' Canuck #breakfast #healthy
These healthy cornmeal muffins with berries make a great “on the go” breakfast.

Do you ever have those mornings? You know, when your kid realizes that he forgot to do his math homework…half an hour before he has to leave for school. Okay, you have a moment or two of annoyance (tell me I’m not the only one), then you put on the jets. As your kids sits down to power through the his long division worksheet (which, might I add, is done totally differently than when I was in school), you race around like a madwoman.

Backpack together…check. Lunch bag filled (including “Hope you’re having a great day” note)…check. Breakfast…uh oh. For my older son, I can throw some cereal, milk and fruit in a bowl and call it good. For my younger one, hater of all-things-cereal, I have to be a little more creative. That’s where a muffin or two comes in handy.

Now, I’m not talking about those mini cakes masquerading as muffins. You know the ones…streusel on top, at least a cup of butter in the batter and a chocolate chip or two. Oh yeah, those taste good. But when you’re sending you’re kid off to school, you want something that is going to nourish him. Something that will help him avoid the 10am sugar crash.

These muffins are made of a mixture of corn and whole wheat pastry flour, are moistened with nonfat Greek yogurt and lowfat buttermilk, and are studded with vitamin rich berries. There’s not a lot of sugar in these, so be prepared for a muffin that’s not really sweet. If you want a touch more sweetness, drizzle a little honey or agave nectar over top.

Long division conquered. Kid fed. Disaster diverted.

The recipe:

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.

Healthy Cornmeal Muffins Recipe with Berries & Lemon by Cookin' Canuck #breakfast #healthy

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 1/4 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.

Healthy Cornmeal Muffins Recipe with Berries & Lemon by Cookin' Canuck #breakfast #healthy

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.

Other quick and healthy “on the go” breakfast recipes:

"On the go" breakfast recipes
Cookin’ Canuck’s Low Fat Granola Bars with Bananas, Cranberries & Pecans
Cookin’ Canuck’s Make-Ahead Egg Wrap with Ham, Avocado & Salsa
Running to the Kitchen’s Coconut Apricot Scones
My Little Gourmet’s A Very Berry Breakfast Smoothie
Oh My Veggies’ Freezer-Friendly Greens & Tofu Scramble Wraps

Base cornmeal muffin recipe adapted from a Food.com recipe.

Healthy Cornmeal Muffins with Berries & Lemon

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 107 cal

Fat per serving: Total 2.3g / Saturated Fat 0.5g

Healthy Cornmeal Muffins with Berries & Lemon

From the kitchen of Cookin Canuck. www.cookincanuck.com

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

  1. Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.
  2. In a large bowl, whisk together the cornmeal, 1 cup whole wheat flour, sugar, lemon zest, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together the eggs, buttermilk, yogurt and oil.
  4. Stir the buttermilk mixture into the cornmeal mixture just until combined.
  5. In a small bowl, toss the berries with 1 tbsp whole wheat flour. Stir the berries into the muffin batter.
  6. Using a 1/4 cup measure, divide the batter evenly between the muffin tins.
  7. Bake until a toothpick inserted in the middle of a muffin comes out clean, 12 to 15 minutes.
  8. 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.

Notes

Calories 107.2 / Total Fat 2.3g / Saturated Fat 0.5g / Cholesterol 16.3mg / Sodium 373.6mg / Total Carbohydrates 18.6g / Fiber 2.6g / Sugars 2.7g / Protein 4.3g / WW (Old Points) 2 / WW (Points+) 3

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{ 29 comments… read them below or add one }

1 Jenna February 6, 2013 at 6:31 am

I love muffins because they are easy to grab and go. Perfect for those who tend to over sleep :blush: these look delicious Dara!

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2 Brian @ A Thought For Food February 6, 2013 at 7:12 am

These muffins look perfect! Love the tartness that raspberries provide.

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3 bellini February 6, 2013 at 7:15 am

I think we ca all benefit from solutions like these Dara where we can eat breakfast on the run. Sometimes it is just a necessity of life.

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4 Liz @ The Lemon Bowl February 6, 2013 at 7:15 am

Is there any better combo than lemon and berries? Love that you used corn meal. I never bake with it but I absolutely love the texture. Thank you for the inspiration!

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5 baapalsa2013.com January 21, 2014 at 1:25 am

Always the best content from these prodigious writers.

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6 Erin Duke February 6, 2013 at 7:22 am

Oh my, YUM!! Those sound fantastic. And yes, we’ve all had those mornings. Thanks for sharing! :)

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7 Helene February 6, 2013 at 8:04 am

We like having healthy grab and go breakfast in the house. Good also for a treat in the afternoon.

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8 Lail | With A Spin February 6, 2013 at 8:24 am

I have some cornmeal and been thinking what to make. I may give these a try. Looks delicious and healthy.

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9 Liren February 6, 2013 at 8:39 am

Oh my goodness, yes. You are not alone! But if I had some of these muffins, and those mornings would be much easier!

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10 Sommer@ASpicyPerspective February 6, 2013 at 8:53 am

Gorgeous muffins–makes me want breakfast all over again!

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11 Heidi @foodiecrush February 6, 2013 at 8:58 am

My big fear when sending Smudge to school is whether she’ll make it to lunch. Whole wheat flour will totally take her there. No wonder the boys love ‘em.

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12 carrian February 6, 2013 at 9:38 am

Peyton is not the biggest breakfast eater, I could never live without it, and i know how good it is for you, so I’m always trying to think of something yummy that will holdher over until lunch. Baked goods are always a winner

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13 kirsten@FarmFreshFeasts February 6, 2013 at 9:54 am

A woman who puts 1/4 cup of sugar in a muffin recipe is a woman after my own heart.
And the 4th Canadian muffin baker whose recipes I adore (you follow behind my mom, and her classmates Joan Bidinosti and Marilyn Wearring).

Your son wasn’t by chance doing that insane Lattice Method of Division?

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14 Becky @ Olives n Wine February 6, 2013 at 10:02 am

I love this healthy and sweet twist on corn “bread!” I’ve always associated cornmeal with chili but this looks too amazing to pass up :)

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15 Laura February 6, 2013 at 10:12 am

These look yum! I’m going gluten free, so I’ll have to try these with a GF all purpose flour.

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16 Jessica@AKitchenAddiction February 6, 2013 at 11:05 am

Love that you use cornmeal! I would to have these on hand for breakfast!

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17 Anna @ Crunchy Creamy Sweet February 6, 2013 at 12:16 pm

I love muffins in the morning! Especially so delicious looking!

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18 Alyssa @ Kitchen Cures February 6, 2013 at 2:56 pm

I’m so excited to make these! I’ve been searching for a healthier cornbread recipe and these muffins look like the perfect answer, thanks!

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19 Jen @ Savory Simple February 6, 2013 at 3:18 pm

I just love these!

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20 Stephanie @ Girl Versus Dough February 6, 2013 at 3:35 pm

OMG these look so tasty! Love that they’re healthy, too!

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21 Laura (Tutti Dolci) February 6, 2013 at 5:29 pm

I love berries with lemon, these look so tasty!

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22 Erika @ The Hopeless Housewife February 6, 2013 at 6:57 pm

These muffins looks so delicious!

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23 Miss @ Miss in the Kitchen February 6, 2013 at 6:59 pm

You deserve the Super Mom award! We have those mornings too and the new math drives me up the kazoo tree! Love these muffins so hearty!

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24 Jersey Girl Cooks February 6, 2013 at 7:50 pm

Love these muffins. I think I want them for breakfast this week.

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25 Alaina @ Fabtastic Eats February 7, 2013 at 1:34 pm

Love these! I need all the help I can get losing this baby weight! Thanks for great light recipes!

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26 Laura Dembowski February 7, 2013 at 7:06 pm

I love muffins for a quick and easy breakfast! These look wonderful with those bright berries.

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27 Jessica - The Novice Chef February 8, 2013 at 12:07 am

Oh man! I love these and they are healthy?? Sign me up! :)

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28 Laura | My Little Gourmet February 11, 2013 at 12:43 am

Breakfast-on-the-go options are a must with kids, and I am loving these muffins as one of those options. Great recipe! And thanks for including my breakfast smoothie as another option!

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29 Laura March 23, 2013 at 4:04 pm

Yum! I just made these using a gluten free flour blend (one part brown rice flour, one part white rice flour and half part potato starch) instead of the whole wheat flour and local Virginia cornmeal. They are delicious! Although I’d must admit I’m hoping no one else in the family likes them, so I can have them all to myself for breakfast this week!

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