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.
Printable Recipe
Healthy Cornmeal Muffins with Berries & Lemon
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
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Laura (Tutti Dolci)
I love berries with lemon, these look so tasty!
Stephanie @ Girl Versus Dough
OMG these look so tasty! Love that they're healthy, too!
Jen @ Savory Simple
I just love these!
Alyssa @ Kitchen Cures
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!
Anna @ Crunchy Creamy Sweet
I love muffins in the morning! Especially so delicious looking!
Jessica@AKitchenAddiction
Love that you use cornmeal! I would to have these on hand for breakfast!
Laura
These look yum! I'm going gluten free, so I'll have to try these with a GF all purpose flour.
Becky @ Olives n Wine
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 🙂
kirsten@FarmFreshFeasts
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?
carrian
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
Heidi @foodiecrush
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.
Sommer@ASpicyPerspective
Gorgeous muffins--makes me want breakfast all over again!
Liren
Oh my goodness, yes. You are not alone! But if I had some of these muffins, and those mornings would be much easier!
Lail | With A Spin
I have some cornmeal and been thinking what to make. I may give these a try. Looks delicious and healthy.
Helene
We like having healthy grab and go breakfast in the house. Good also for a treat in the afternoon.
Erin Duke
Oh my, YUM!! Those sound fantastic. And yes, we've all had those mornings. Thanks for sharing! 🙂
Liz @ The Lemon Bowl
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!
baapalsa2013.com
Always the best content from these prodigious writers.
bellini
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.
Brian @ A Thought For Food
These muffins look perfect! Love the tartness that raspberries provide.
Jenna
I love muffins because they are easy to grab and go. Perfect for those who tend to over sleep :blush: these look delicious Dara!