Blueberry Polenta Muffins

    35 min

    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.

    48 people made this

    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

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (7)

    Write a review

    Click on stars to rate