Blueberry-Lemon Muffins (Cooking Light)

TamTastic · February 2009

Blueberry-Lemon Muffins

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1 cup low-fat buttermilk
3 tablespoons butter or stick margarine, melted
1 tablespoon grated lemon rind
1 large egg, lightly beaten
Cooking spray
1 tablespoon sugar

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.

Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.

Yield: 1 dozen (serving size: 1 muffin)

CALORIES 164 (22% from fat); FAT 4g (sat 2.2g,mono 1.1g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 26mg; CALCIUM 66mg; CARBOHYDRATE 28.8g; SODIUM 209mg; PROTEIN 3.5g; FIBER 1.1g

Cooking Light, JANUARY 2000

TamTastic · February 2009

Blueberry-Lemon Muffins

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1 cup low-fat buttermilk
3 tablespoons butter or stick margarine, melted
1 tablespoon grated lemon rind
1 large egg, lightly beaten
Cooking spray
1 tablespoon sugar

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.

Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.

Yield: 1 dozen (serving size: 1 muffin)

CALORIES 164 (22% from fat); FAT 4g (sat 2.2g,mono 1.1g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 26mg; CALCIUM 66mg; CARBOHYDRATE 28.8g; SODIUM 209mg; PROTEIN 3.5g; FIBER 1.1g

Cooking Light, JANUARY 2000

lorelai63 · February 2009

Those look yummy!

jhacker · February 2009

I need to try these!!! Thanks!!:flowerforyou:
All my favorites!!:bigsmile:

TamTastic · February 2009

Your welcome! Enjoy! :happy:

fallenangelloves · July 2012

I know this is an old post, but I just wanted everyone to know I make these all the time and they are great! I use white whole wheat flour and add ground flaxseed to it too! YUM!

lin7604 · July 2012

bump

munny_p · July 2012

yum

Samantha2118 · July 2012

bump

poundis · July 2012

sound yummy! thanks for posting!

bllecroy · July 2012

Bump

Frogtf · July 2012

bump

healthybabs · August 2012

bump!!

healthybabs · August 2012

I know this is an old post, but I just wanted everyone to know I make these all the time and they are great! I use white whole wheat flour and add ground flaxseed to it too! YUM!

This is a great recipe! Just took them out of the oven. Like MsLoves, I also use the white whole wheat flour and I added a tablespoon of chia seeds because I like the little crunch and also adds the great fiber. I substituted stevia for the sugar. I also made a "double" muffin so made only 6 and I baked them on 350* for 25 minutes, came out perfectly! Don't get over anxious on taking them out of the pan, must let them really cool or else you will be leaving half of the muffin behind.