Berry polenta muffins

Berry polenta muffins


95 people made this

About this recipe: Very fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavoured strawberry, banana or vanilla yoghurt.

Shelley Albeluhn

Serves: 12 

  • 120g plain flour
  • 100g polenta (cornmeal)
  • 100g caster sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 325g chopped fresh strawberries
  • 225g naturally flavoured strawberry yoghurt
  • 4 tablespoons butter, melted
  • 1 egg, lightly beaten

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat oven to 180 C / Gas 4. Lightly grease 12 muffin cups or use paper cases.
  2. In a large bowl, sift together the flour, polenta, sugar, baking powder and salt. In a separate bowl gently toss strawberries in 8 tablespoons of flour mixture.
  3. Whisk yoghurt, melted butter and egg together. Stir the yoghurt mixture into the flour mixture; stir gently just to moisten. Fold in strawberries. Spoon batter into prepared muffin cases.
  4. Bake in preheated oven for 25 minutes, or until a skewer inserted into the centre of a muffin comes out clean.

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Reviews (4)


Lovely - nice and light not overly sweet - if you have a sweet tooth you may want to add more sugar but my family liked them as they were. I wish I had made more as they went very quickly - 31 Mar 2011


Altered ingredient amounts. I used frozen berries instead of fresh strawberries - 30 Mar 2011


I made these today but substituted the strawberries for fresh blackberries. I didn't chop them as they were quite small. Absolutely delightful muffins. Not too sweet. - 12 Jul 2014

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