Blueberry Polenta Muffin Tops

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes


  • 1/4 c Eggbeaters OR 1 large egg
  • 1/3 c sugar
  • 1/3 c orange juice
  • 1/4 c canola oil (minus 2 tbsp)
  • kernles off one ear of corn
  • 1/4 c white whole wheat flour
  • 1/4 c unbleached all purpose flour
  • 1/2 c fine grind polenta or corn meal
  • 2 tbsp ground flax seeds
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 to 1 1/4 c blue berries soaked in red wine


  1. Preheat oven to 350° F
  2. Beat the egg and sugar until thick & pale. An electric mixer can be used to mix the egg and sugar. (Muffins should not be over mixed once flour is added.)
  3. Blend in zest, juice, oil, and corn kernels
  4. stir in flour, polenta, flax seeds, baking powder, and salt.
  5. Drain blueberries well. Gently stir into batter.
  6. Fill muffin top cavities until full.
  7. Bake 15 minutes– tops should be gently rounded and brown around the edges; toothpick inserted should come out clean.

Recipe Source: Kitchen in Half Cups


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