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Blueberry Buttermilk Polenta Muffins

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.