Healthy Recipe: Blueberry-Corn Muffins

Yet another yummy WW recipe I tried!  I found this recipe in my WW Best-Ever Desserts cookbook.  These are just yummy muffins though - nobody would guess that they're all that healthy!  I had frozen blueberries to use up so I dumped them all in, even though it was more berries than the recipe called for.  I would suggest following their blueberry measurement though - there were too many berries in mine, making some of the muffins too goopy at the bottom!  :)

Blueberry-Corn Muffins

1 1/2 cups all-purpose flour
1/2 cup cornmeal
6 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen blueberries
1 cup low-fat buttermilk
3 tablespoons canola oil
1 large egg
1 tablespoon grated lemon zest (about 2 lemons)

1.  Preheat the oven to 400 degrees F.  Line a 12-cup muffin pan with paper liners.

2.  Whisk together the flour, cornmeal, 5 tablespoons of the sugar, the baking powder, baking soda, and salt in a large bowl.  Gently stir in the blueberries.  Whisk together the buttermilk, oil, egg, and lemon zest in a small bowl.  Add the buttermilk mixture to the flour mixture and stir just until the flour mixture is moistened.

3.  Fill the muffin cups evenly with the batter and sprinkle evenly with the remaining 1 tablespoon of sugar.  Bake until the muffins spring back when lightly pressed, 15-20 minutes.  Let cool in the pan on a rack 5 minutes.  Remove the muffins from the pan and let cool on the rack about 15 minutes longer.  Serve warm.

Per serving (1 muffin): 158 cal, 4 g fat, 1 g fiber, 3 WW pts

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Try them for breakfast this week - yummy!! 

I'm linking this up to Tasty Tuesday at Balancing Beauty and Bedlam - go check out all the yummy recipes!

Have a healthy day!

Lisa  :)