Blueberry Lemon Cornmeal Muffins are tender and fluffy mini cornbread muffins, studded with blueberries and lemon zest. This easy lemon blueberry muffins recipe makes the perfect summer snack, and the muffins are Weight Watchers friendly, having just 1 Weight Watchers Smart Point each!
FACT: I’m SO far behind in my posting, I feel like I need to go to a blogger confessional and ask for forgiveness. I’m sincerely sorry, you guys. I can assure you that my lack of quality content is not for lack of my adoration for and appreciation of you. I will do a better job on staying on top of the important things…like bringing you great recipes! I pinky promise!
Without further ado, here’s a recipe just for you… HEY, I’m a blogger AND a poet…who knew?! 🙂
Blueberry Lemon Cornmeal Muffins Recipe Notes:
- This recipe is adapted from one I found on the lid of a container of Dannon Light & Fit Vanilla yogurt. I really appreciate their allowing me to gather inspiration and yummi goodness from them!
- Since I still have some [amazon_textlink asin=’B002NSE684′ text=’True Citrus Crystallized Lemon’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’a4f9b042-9f7f-11e8-8db3-3dd983fa4c12′] on hand from when the company sent me a lovely gift box of goodies a few weeks ago, I decided to use it. If you don’t have any, you can use regular lemon zest.
- Fresh blueberries work the best in this recipe. You can use frozen blueberries, but keep in mind that the cornmeal muffins batter and the muffins themselves will be a little heavier (dense) as a result.
- I use avocado oil as my fat of choice, but you can substitute it for any healthy fat, such as coconut oil, grapeseed oil, sunflower oil, or even melted butter or ghee.
- If you want to make low sugar blueberry lemon muffins like I did, use [amazon_textlink asin=’B007XA49BG’ text=’Erythritol’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’2c718223-0114-11e8-b47d-b19a6ca4f154′] or any other cup for cup sugar alternative, such as Xylitol.
If you love the combination of blueberries and lemon, check out these recipes:
I hope you enjoy the blueberry lemon cornmeal muffins!
Mini Blueberry Lemon Cornmeal Muffins
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup Erythritol or other cup-for-cup sugar substitute*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups nonfat yogurt plain or vanilla flavored
- 1/4 cup avocado oil or any healthy, neutral tasting oil
- 1 cup fresh blueberries
- 1 Tablespoon lemon zest
- Preheat the oven to 375 degrees F; (350 F convection oven)
- Lightly grease or line 36 mini-muffin tins with paper liners.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, yogurt, lemon zest, and oil.
- Add wet ingredients to the bowl with the dry ingredients, and stir the batter just until it is combined. Over mixing will result in dry muffins.
- Gently fold in the blueberries.
- Divide the batter among the muffin tins, and place the pan on the middle rack of the oven for 20 minutes, or until a tester comes out clean.
- Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely.
- * Can use granulated sugar, but doing so will increase the nutritional values shown
- Each mini muffin = 1 Weight Watchers Freestyle Points (2 WW Points Plus)
- You can also make this recipe using standard size muffin tins. Just increase the bake time to 18-20 minutes. Yield will be approximately 18 standard muffins.
- Nutritional information shown is based on prepared mini muffins.