Recipe: Blueberry Cornbread Muffins

I have to apologise for being so slack this week but, you see, not only have I been super busy with work and organising some awesome new things for Southern In-Law - Jesse decided to give me the plague..... or his man-flu. Luckily I haven't been dying like Jesse was - but when you combine feeling yuck with a mountain of work - you end up falling into bed at 8pm and struggling to concentrate, let alone find the time to bake or blog! But I have something delicious to share that I made last week!

After my Chocolate Cornbread Muffins, I got lots of comments, messages and email from those of you who loved the unusual combination - and I did too!

Though, when I was eating one of those Chocolate Chip Cornbread Muffins, I thought of something better. What they needed was big, juicy blueberries - that would be perfect. So the next day, I found myself in the kitchen once again with the polenta, flour and my gigantic Costco bag of frozen blueberries.

And ohhhhh was I right about the deliciousness.

Jesse was grossed out. "Chilli and cornbread, butter and cornbread, cornbread on its own - not with sweet things... that's... just... worse than you adding peanut butter and banana to grits". 

So what did I call these muffins? Blueberry Polenta Muffins - and he said they were really good. I know, I know - I'm evil - but I have to get him out of the box somehow! 

I'll tell you what, sweet cornbread is good - and it should be done more often - and from those of you who have already tried the Chocolate Chip Cornbread Muffins - I know you'll agree with me! 

But if you don't? Just pretend they're Blueberry Polenta Muffins - because then they just sound a little bit fancy. 

Blueberry Cornbread Muffins (Or Blueberry Polenta Muffins)

makes 10 gluten free, vegan*, refined sugar free, low fat muffins  

Adapted from my Healthy Cornbread Muffins

1 1/2 cups Gluten Free Polenta/Cornmeal
1/2 cup Plain Flour/GF Plain Flour (if GF)

3/4 cup Unsweetened Applesauce

1/4-1/3 cup Honey/Maple Syrup* (use more/less depending on how sweet you like things)
Pinch of salt
1/2 tsp Baking Powder
1/2 tsp Baking Soda
~1/2 cup Water or Milk of your choice

~2/3 cup of Blueberries (fresh or frozen)
Optional: I added in some ground flax to this batch for a little something extra and it was delicious! Feel free to add in whatever mix ins you feel like.

Preheat your oven to 180°C/355°F
Prepare your muffin tins or loaf/cake tin
Combine your polenta, plain flour, salt, baking soda and baking powder in a bowl 
Mix honey and applesauce, adding enough water/milk to combine all ingredients and form a thick batter. Carefully mix through your blueberries until evenly dispersed.
Pour your mixture into your muffin tins/loaf tin. 
For muffins: Bake for ~15 minutes or until a skewer inserted removes clean
For a cake/loaf tin: Cooking time depends on the size and thickness of your loaf - in a small loaf tin, my mixture took ~30 minutes, however, keep an eye on yours!

*For vegan cornbread - make sure you use maple syrup (or a vegan friendly sugar/sweetener) and water or non-dairy milk 

So tell me, do you have an "outside of the box" recipe that you love?

or it might be a combination you love that others think is so weird. 

I want to know all about it - because I am the queen of weird but good combinations ;P 

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