Blueberry Polenta Muffins

    40 minutes

    These muffins are extra hearty and healthy with the addition of polenta to the mix. They are very moist and rich. Use fresh or frozen berries.

    187 people made this

    Serves: 12 

    • 1 1/4 cups (155g) plain flour
    • 1/2 cup polenta
    • 1/2 cup (90g) brown sugar
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 1 cup (250ml) milk
    • 125g butter, melted
    • 1 egg, beaten
    • 1 cup frozen blueberries

    Preparation:10min  ›  Cook:20min  ›  Extra time:10min cooling  ›  Ready in:40min 

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

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    Reviews and Ratings
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    Reviews in English (182)


    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 USA and 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 USA and 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 USA and Canada)