Blueberry-corn muffins

5 Points, Weight Watchers

Prep Time: 0:10 Cook Time: 0:15 Total Time: 0:25 Difficulty: Easy Servings: 12 Source:

Ingredients

1 1/2 cup(s) all-purpose flour

1/2 cup(s) uncooked unenriched white cornmeal

6 Tbsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp table salt

1 1/2 cup(s) , or frozen fresh blueberries

1 cup(s) low-fat buttermilk

3 Tbsp canola oil

1 large egg(s) egg(s)

1 Tbsp (about 2 lemons) lemon zest

Directions

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

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.

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. Yields 1 muffin per serving.

Notes

Up to several hours ahead, prepare the buttermilk mixture and refrigerate. Prepare the flour mixture (leave out the berries) and set aside at room temperature. Just before baking, add the blueberries to the flour mixture, then proceed as directed in the recipe.

Nutrition

5 smart points