Blueberry and Polenta Muffins

This morning I woke up with a huge urge to bake muffins.  Muffins are not something I have baked a lot of recently due to the fact that I end up making more cupcakes and cookies than anything else really.  I have always loved making them though and used to make them regularly with my children when they were younger.  Some muffins came out much better than others with mixed results.  My kids still laugh about my apple and carrot muffins made from one of Annabel Karmel’s books.  I had taken them on a family picnic and they were so oily and greasy (my mistake) they had to be thrown out!
I see muffins everywhere I go, some are massive like giant boulders.  These are meant to serve one person but could serve two to three people.  I always feel bitterly disappointed when I eat muffins in cafes, they never live up to my expectations.
I knew that I wanted to bake blueberry muffins and that there was a yummy sounding recipe in the Primrose Bakery Cupcake book.  I thought muffins usually had oil in them but these contained butter.  The recipe description described them as cupcakes but they looked more like muffins to me.  They also contained polenta, an ingredient I don’t use all that often but I wanted to try it out.
I also had some pretty blue gingham muffin cases which I had bought and was keen to try out. I thought they would look perfect against the blueberry colour in the muffins.
The recipe was very simple to make using the creaming method to mix the butter and sugar together. I then added the eggs one at a time. Next, the dry ingredients, including the polenta was added.  There was also another unusual ingredient- buttermilk but it is something I always have in my fridge for scones.  Finally, the blueberries were added.
The picture in the recipe book shows reserved blueberries scattered on top of the muffins.  I completely forgot about that and chucked all of the blueberries into the mixture leaving none spare.  I thought it would make the top look boring but at least it got jazzed up with a dusting of icing sugar.
The muffins were baked in the oven for about 25 minutes and came out a lovely golden brown.  They were perfect for breakfast.  I ate one for my breakfast with a steaming mug of coffee.  The polenta gave the muffins an interesting crunchy but nutty texture and I will definitely be making these again for my family!
Happy Baking!
Love Sam xx

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