Polenta blueberry muffins

    30 min

    These are blueberry muffins with a difference - the lovely addition of polenta. They're moist and delicious. If you are one to like a lot of berries, you can use up to an additional 150g of blueberries. You can also use fresh blueberries instead of frozen.

    192 people made this

    Serves: 12 

    • 150g plain flour
    • 60g polenta (cornmeal)
    • 110g dark brown soft sugar
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 250ml milk
    • 110g butter, melted
    • 1 egg, beaten
    • 150g frozen blueberries

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 190 C / Gas 5. Grease muffin tin or line with paper muffin cases.
    2. Sift flour, polenta, dark brown soft sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon muffin mixture into prepared muffin tin.
    3. Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the tin.

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    Reviews & ratings
    Average global rating:

    Reviews in English (180)


    These needed much longer in the oven-I followed the directions for baking time and these were so mushy I ended up tossing them and starting over.  -  04 Mar 2002  (Review from Allrecipes US | Canada)


    This was a great recipe. I used half the butter called for, and Better than Eggs substitute and it turned out wonderful. I definitely recommend increasing the blueberries. My husbands comment re: the muffins: "these rock".  -  17 Jul 2002  (Review from Allrecipes US | Canada)


    An Added Note: Fresh blueberries can be used instead of frozen if you like. Also, lately I've been adding an extra 1/2 cup of blueberries which just makes them more heavenly! Hope you enjoy my recipe. - Shelley Albeluhn :o)  -  09 Dec 2000  (Review from Allrecipes US | Canada)