Blueberry lemon cornmeal muffins rippled open

These are my new favourite muffin. To date I have over 20 muffin recipes on this blog and these are now my favourite. That says something.

They have an awesome amount of blueberries in them (check), get a good amount of tang from the lemon (check), and the cornmeal and yogurt make them moist and heavy WHILE being low fat (check and CHECK!!).

Blueberry lemon cornmeal muffins
Blueberries are one of those super foods that contain anti-oxidants. I realise, as I write this, that considering I just splurged on a face serum yesterday due to its promise of anti-oxidant goodness, I should really know why that’s a good thing.

A quick google tells me blueberries are cancer fighting, they lower cholesterol, are an anti-inflammatory, reverse the signs of ageing (so do I still need the face serum, now I’m just confused), as well as a bunch of other health benefits.

We all know how I fell about cornmeal (otherwise  known as polenta) from my post on lemon polenta cookies where I went a bit nuts over them.

And lemons are great. Especially with tequila.

Case closed.

Now I best be off to rehearsals, we’re less than a week from opening. For those interested in that other part of this Clever Muffin’s life, you can see the photo blog on that here.

Blueberry lemon cornmeal muffins

Ingredients
1 ¾ cups all-purpose flour
¼ cup fine cornmeal  (polenta)
1 cup sugar
2 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
Grated zest of 1 lemon
2 large eggs, at room temperature
1 cup buttermilk, at room temperature*
60 grams of butter, melted
1/3 cup natural yogurt
½ teaspoon vanilla extract
1 cup blueberries

*If you don’t have buttermilk add a tablespoon of lemon juice to 1 cup normal milk. No biggie.

Method

  1. Preheat oven to 180 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
  2. Grate your lemon rind and make buttermilk if needed.
  3. Place flour, cornmeal, sugar, baking powder, baking soda, and salt in bowl and mix together.
  4. Now add your lemon rind, eggs, buttermilk, melted butter, natural yogurt, vanilla essence and blueberries.
  5. Mix until just combined (don’t over mix!)
  6. Spoon into the prepared muffin tin and bake for approx. 20 minutes or until a skewer comes out clean and they bounce back to touch. Cool on wire rack. Makes 12.

Source: Hungry Cravings

Healthy? 206 calories a muffin. And they’re filling too.

Gluten free? These muffins are so dense and moist they’d convert really well with a gluten free flour alternative. I plan to make them for a GF friend soon and will report back.

Storage: They freeze well, otherwise best eaten within a couple of days. Store in airtight container.

26 comments on “Low fat blueberry lemon cornmeal muffins”

  1. It’s hard to find a good, low-fat muffin that doesn’t stick to the muffin wrapper…so bravo! Love the combo of lemon and blueberry too. Yum 🙂

  2. These look wonderful! Lemon and blueberry is such a great combo, and cornbread muffins are delish, so I can see why these are your new fave! Good luck with rehearsals!

  3. Thanks for this recipe. I am trying to loose weight (22 kilograms so far since Janurary) and I´m always looking for low-fat, yet delicious recipe. Baking these definitely is on my To-Do List!

Comments are lovely