Breads and Muffins: Muffins


Lemon-Blueberry Corn Muffins

Bake the batter in a nonstick mini angel food pan (or similar) for a pretty presentation. This is a great way to work some fruit, whole grains, and plant omega-3 fatty acids (from canola oil) into your morning.


  • 1/2 cup unbleached white flour
  • 1/2 cup whole-wheat flour
  • 1 cup yellow cornmeal (finely ground works best)
  • 1/3 cup granulated sugar
  • 1/3 cup Splenda® (or other sugar alternative for baking)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Zest from 1 lemon, finely chopped (about 1 1/2 teaspoons)
  • 1/4 cup canola oil
  • 4 tablespoons lemon juice
  • 1/4 cup fat-free sour cream
  • 3/4 cup fat-free half-and-half or low-fat milk
  • 1 large egg
  • 1/4 cup egg substitute
  • 2 cups frozen or fresh blueberries


  1. Preheat oven to 400 degrees. Line 15 muffin cups with paper or foil liners.
  2. Whisk together the flours, cornmeal, sugar, Splenda®, baking powder, salt and lemon zest in a large bowl.
  3. Add canola oil, fat-free half-and-half, egg and egg substitute to a large mixing bowl and beat on medium until well blended. Gradually add flour mixture to the batter in the mixing bowl, while beating on low speed, until just combined.
  4. Gently stir in blueberries and spoon batter into prepared muffin cups using a 1/4-cup measuring cup. Bake until a tester inserted in center of largest muffin comes out clean (about 18 minutes).

around 15 muffins

Nutritional Information:
Per muffin: 145 calories, 4 g protein, 23 g carbohydrates, 4.4 g fat, 0.4 g saturated fat, 15 mg cholesterol, 2 g fiber, 198 mg sodium. Calories from fat: 27%.

© 2006 Elaine Magee

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Last Editorial Review: 7/24/2006