0 from 12 votes
Lemon Blueberry Cornbread Muffins
Lemon Blueberry Cornbread Muffins have just the perfect amount of sweetness for an easy and delicious breakfast.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6
Calories: 142 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 3/4 3/4 cup milk
- 1 1 tablespoons lemon juice
- 1 1 (6-ounce) package buttermilk cornbread mix
- 1 1 tablespoon sugar stevia or honey
- 1/2 1/2 cup blueberries fresh or dried
- lemon zest
Instructions
- Preheat oven to 425º F. Spray muffins tins with non-stick cooking spray. Set aside.
- Pour milk into measuring cup. Add lemon juice to milk and allow to sit while preparing other ingredients.
- Pour buttermilk cornbread mix into medium bowl. Add sugar, blueberries, and lemon zest. Slowly pour milk mixture into bowl with dry cornbread mixture and stir slowly and gently until well combined.
- Fill muffin tins 3/4 full and bake for 15 minutes or until golden brown and cooked through.
- Allow to cool slightly before removing from muffin tin. Serve warm.
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Nutrition Information
Calories
142kcal
(7%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
3mg
(1%)
Sodium
372mg
(16%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
56IU
(1%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 142
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 372mg | 16% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.