Delicious straight from the oven with a little butter.
Preheat oven to 375.
In a medium bowl, mix:
1 cup flour
1 cup polenta
1/2 cup maple sugar
2t baking powder
1t baking soda
1t salt
In a smaller bowl, whisk together:
2/3 cup buttermilk (or a milk and yogurt mix)
2 eggs
1/4 cup olive oil
Pour the wet ingredients onto the dry, and fold until just mixed.
Add 1 heaping cup of blueberries and fold again.
Fill a buttered muffin pan, sprinkle with another pinch of maple sugar, and pop in the oven for 20 minutes.
