Healthy Cornmeal Muffins Recipe with Berries & Lemon

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.

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 tablespoon 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.

Other quick and healthy "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.

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Healthy Cornmeal Muffins with Berries & Lemon

These healthy cornmeal muffins are packed with berries, and are the perfect "on the go" breakfast for a busy morning.

5 from 1 vote

Print Pin Rate

Course: Breads, Breakfast

Cuisine: American

Keyword: Whole Wheat Recipe

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 Muffins

Calories: 140kcal

Author: Dara Michalski | Cookin' Canuck

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Ingredients

• 1 cup cornmeal
• 1 cup + 1 tablespoon whole wheat pastry flour divided
• ¼ cup granulated sugar
• 1 teaspoon grated lemon zest
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup low-fat buttermilk
• ¼ cup non-fat plain Greek yogurt
• 1 tablespoon 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 tablespoon 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.

Notes

WW (Old Points) 2 / WW (Points+) 3

Nutrition

Serving: 1Muffin | Calories: 140kcal | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 320mg | Potassium: 160mg | Fiber: 3g | Sugar: 7g | Vitamin A: 55IU | Vitamin C: 0.7mg | Calcium: 52mg | Iron: 0.9mg

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