Polenta Blueberry Muffin Recipe
Make Polenta Blueberry Muffin Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Add-ins
Method
Preparation
Preheat the Oven
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
Mix Dry Ingredients
In a large mixing bowl, whisk together polenta, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Combining Ingredients
Combine Mixtures
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
Add Blueberries and Zest
Gently fold in the fresh blueberries and lemon zest into the batter.
Baking
Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake Muffins
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
Cool Muffins
Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Serve
Enjoy your delicious polenta blueberry muffins warm or at room temperature!