To celebrate the end of summer I wanted to bake something lemony. Lemons pair well with blueberries and so the result was these lemon and blueberry polenta muffins. A week or so before, I had made my first polenta cake for a friends get together, so with my open packet of polenta gazing at me from my box of baking goods, these muffins were a spin off variation based on that recipe.
You can find the original lemon cake with lemon drizzle glaze here at Including Cake. I think these muffins may be even better than the original!
So good served warm with a blob of yoghurt as a mid-morning snack. The coconut sugar has a real strength of flavour in these muffins, so if you are unsure you can substitute a milder flavoured unrefined sugar such as rapadura.
I hope you enjoyed the last few days of summer and the school holidays!
Recipe: Blueberry lemon polenta muffins
Makes approx. 4 large or 6 small muffins (the recipe can easily be doubled)
1/3 cup coconut oil- melted
¼ cup plain yoghurt or apple puree (I used soy yoghurt)
Juice of 3 lemons and 1 tbs lemon zest
1/3 cup non-dairy milk of choice
1 tbs ground chia
1/3 cup coconut sugar and ¼ tsp stevia
¾ cup polenta
3 tbs tapioca flour
1 ½ tsp baking powder
1/3 cup frozen blueberries (add last)
Mix the wet ingredients together and add the ground chia seed. Add the dry ingredients and mix through well. Add the frozen blueberries in the final few strokes so that the batter does not become discoloured.
Spoon the batter into muffins tins and bake at 180C for 20 mins or until slightly golden. Allow to cool slightly before removing from the tins.