Lemon-Blueberry Corn Muffins | Northwest Kidney Centers
Delightful Lemon-Blueberry Corn Muffins perfect for kidney-friendly diets—low phosphorus, potassium, and sodium. Perfect as a snack or breakfast!
Ingredients
- 3/4 cup yellow cornmeal
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 cup granulated sugar
- 3/4 cup milk (cow's, soy, or rice)
- 2 tablespoons oil or unsalted butter, melted
- 1 egg, beaten
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup frozen or fresh blueberries
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