About this recipe: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.
150g plain flour
60g polenta (cornmeal)
110g dark brown soft sugar
1/2 teaspoon salt
1 tablespoon baking powder
110g butter, melted
1 egg, beaten
150g frozen blueberries
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat oven to 190 C / Gas 5. Grease muffin tin or line with paper muffin cases.
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.
Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the tin.