Blueberry Corn Muffins

    35 minutes

    Moist and tender corn muffins sweetened with blueberries. We always serve these warm with a little bit of butter.

    48 people made this

    Serves: 12 

    • 155g plain flour
    • 140g polenta (cornmeal)
    • 100g caster sugar
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 4 tablespoons vegetable oil
    • 2 1/2 teaspoons vanilla extract
    • 1 egg
    • 1 cup (250ml) buttermilk
    • 250g fresh blueberries

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

    1. Preheat oven to 200 degrees C. Grease muffin tin or line with paper muffin cups.
    2. In a large bowl, combine flour, polenta, sugar, salt, baking powder and bicarb 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 for 20 to 25 minutes or until golden. Serve warm.

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    Reviews in English (36)


    Yummy! These were super easy to make and delicious. I didn't have any blueberries so just made them as they were AND they were still wonderful. Will use some blueberries next time. Thank you for posting.  -  13 Oct 2014


    Very moist and tender, not too sweet.  -  29 Sep 2008


    They were delicious. Thank you!!!!  -  29 Sep 2008