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Lemon-Blueberry Corn Muffins

Breads, Breakfast, Snacks, Vegetarian, Low Phosphorus, Low Potassium, High Protein, Low Sodium

Ingredients

Based on 12 servings per recipe.

  • 3/4 cup Yellow cornmeal
  • 3/4 cup Whole wheat flour
  • 1 1/2 teaspoons Baking powder
  • 1/4 cup Granulated sugar
  • 3/4 cup Milk (cow's, soy, or rice)
  • 2 tablespoons Non-hydrogenated maragine, melted or oil
  • 1 Egg, beaten
  • 2 tablespoons Lemon juice
  • 1 teaspoon Lemon zest
  • 1 cup Frozen or fresh blueberries

Preparation

  1. Pre-heat oven to 400ºF.
  2. Spray muffin pan or 8×8 baking pan with non-stick cooking spray.
  3. Combine cornmeal, flour, baking powder and sugar in a large mixing bowl.
  4. Combine milk, margarine or oil, egg, lemon juice and lemon zest in a small bowl.
  5. Add milk mixture to cornmeal mixture and stir until just barely mixed. It is ok to have some lumps.
  6. Then lightly stir in blueberries.
  7. Pour batter into muffin or 8×8 pan.
  8. Bake for 15 minutes if making muffins, 25 minutes if baking in 8×8 pan.
  9. Drizzle with honey if desired.

About This Recipe

This blend of corn muffin, blueberry muffin, and lemon zing is a perfect breakfast or snack.

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