Polenta Blueberry Muffin Recipe
Make Polenta Blueberry Muffin Recipe in just 45m. 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
Mix-ins
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure it's hot when you put the muffins in.
- 2
Prepare Muffin Tin
Line a standard muffin tin with paper liners or grease it with cooking spray to prevent sticking.
Mixing Dry Ingredients
- 3
Combine Dry Ingredients
In a large mixing bowl, whisk together polenta, all-purpose flour, sugar, baking powder, salt, and cinnamon until well combined.
Mixing Wet Ingredients
- 4
Combining Mixtures
- 5
Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
- 6
Add Blueberries
Carefully fold in the fresh blueberries, being cautious not to break them.
Baking
- 7
Fill Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 8
Bake Muffins
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- 9
Cool Muffins
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- 10
Serve
Enjoy your polenta blueberry muffins warm or at room temperature.
