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Blueberry Polenta Muffins
Recipe by:
beebs
Moist and tender polenta muffins sweetened with blueberries. These muffins, made with both flour and cornmeal, aren't too sweet. Perfect for a weekend morning treat, or breakfast on the run.
Ready in 35 mins
Saved by 56 cook(s)
Ingredients
Serves: 12
- 160g (6 oz) plain flour
- 115g (4 oz) polenta (cornmeal)
- 100g (4 oz) caster sugar
- 1/2 teaspoon salt
- 1 dessertspoon baking powder
- 1 teaspoon bicarbonate of soda
- 4 tablespoons vegetable oil
- 2 1/2 teaspoons vanilla extract
- 1 egg
- 225ml (8 fl oz) buttermilk
- 225g (8 oz) fresh blueberries
Not quite right? Check out these similar recipes!
Preparation method
Prep: 15 mins | Cook: 20 mins1.
Preheat oven to 200 C / Gas mark 6. Grease muffin tin or line with paper muffin cups.
2.
In a large bowl, combine flour, polenta, sugar, salt, baking powder and bicarbonate of soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins.
3.
Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm.
Provided by:Allrecipes
Last updated:
14 Mar 2013
Reviews & comments
Moderately easy
Excellent recipe, it worked perfectly, producing light, spongy muffins. I made three variations, dark chocolate, milk chocolate and blueberry. All of them worked, but since I preferred the milk chocolate best I will probably make the muffins sweeter next time.
Posted:
19 Mar 2012
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Something else.
Could you please state whether you used coarse or smooth polenta in this recipe thanks
Posted:
17 Mar 2011
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Easy
Very moist and tender, not too sweet.
Posted:
15 Sep 2008
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CARMICJAM
Easy
An easy recipe to do with children. Good, but a little dry. Best warm with lots of butter or jam.
Posted:
15 Sep 2008
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HORROCL
Easy
Very tasty and not overly sweet. I used thawed and drained blueberries. Texture very good. Moist but not mushy. I cooled them upside down in case they would be prone to breaking but the corn meal held its shape without crumbling. Still good the next day. I will definitely make this recipe often!
Posted:
15 Sep 2008
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Raquel
Easy
These are the best muffins I have ever made!!! Don't bake them for more than 20 mins... They turned out very tender and not too sweet!!! Thanks!
Posted:
15 Sep 2008
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Ronald
Easy
They were delicious. Thank you!!!!
Posted:
15 Sep 2008
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RBRIAN
