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5 from 1 vote

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.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breads, Breakfast
Cuisine: American
Keyword: Whole Wheat Recipe
Servings: 12 Muffins
Calories: 140kcal

Ingredients

  • 1 cup cornmeal
  • 1 cup + 1 tablespoon whole wheat pastry flour divided
  • 1/4 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
  • 1/4 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 tbsp 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