Corn and Blueberry Muffins
Who doesn’t like blueberry muffins? If you are diabetic, you are allowed between 10-25 grams of carbs per snack. Depending how well you have been doing all day. This is at the high end of 26. It can be treat on a day you have been doing well. For calorie conscious it is only 158 calories per muffin. If you calculate that a standard fast food muffin contains an average of 400 calories, this is a good alternative.
- 1 cup buttermilk (low fat) see below if you can’t find any at grocery store
- 1 1/2 cup of all purpose flour
- 1/2 cup of corn meal
- 6 tbsp of sugar
- 1 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 1/4 tsp of salt
- 1 1/2 cup of fresh or frozen blueberries
- 3 tbsp of canola or vegetable oil
- 1 egg
- 1 tbsp of grated lemon zest (approx. 2 lemons)
- Preheat oven to 400 degrees and line muffin tin with either paper liners or silicone liners
- Whisk flour, cornmeal, 5 of the tablespoons of sugar, baking powder, baking soda, and salt. Gently incorporate the blueberries.
- In a separate bowl, whisk, buttermilk, oil, egg and lemon zest together.
- Add to the dry ingredients gently, just enough to mix and wet the dry ingredients. Do not over beat as you will release too much of the gluten and they muffins will become heavy.
- Using an ice-cream scoop (I love this trick) scoop into a lined muffin tin. Should fill just about to the top. Sprinkle remaining tablespoon of sugar over top of muffins
- Place in preheated oven for 15-20 minutes, until cake tester comes out clean. Let stand for 15 minutes
Nutrition Per Serving, 1 muffin
- Calories 158
- Sugar 19 g
- Carbohydrates 26 g
- Protein 3 g
- Fiber 1 g
- Fat 4 g
If you can not find low fat buttermilk use 1 cup of skim milk and 1 tablespoon of white vinegar. This will make the milk sour but it is a good a replacement for buttermilk. I do this all the time.
You can serve them with butter, jam, or peanut butter. Personally I prefer them plain. But they are your muffins so remember to have fun and make it your own.