BLACK RASPBERRY POLENTA MUFFINS W/ LEMON GLAZE !!

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muffins
Note: This is a much needed update on this archived post of 2007, same exact flavors with some better visuals and a recipe card at the end.
These delicious muffins have the addition of polenta, the polenta gives the crumb a nice texture which holds up well to the berries, and they’re topped off with a bright lemon glaze.
In my updated version I used blackberries but honestly any berry would work. I prefer using fresh berries but in the past I used some frozen berries and it still works fine.
making muffins
I like using paper muffin cups for this recipe because I find that sometimes the berries stick to the bottom of the tin if only greased, and you certainly don’t want to loose any of that goodness.
polenta muffins
The added polenta gives the muffins a slight crunch and added sweetness to each bite and a little more sturdiness and structure.
polenta muffin
Delicious straight from the oven but even better with a generous drizzle of lemon glaze!
lemon glaze
Fresh lemon juice and zest make up the glaze which give the muffins an added zing.
blackberry muffin
Easy to make with no mixer involved and the end results are amazing, hope you give them a try!
BLACK RASPBERRY POLENTA MUFFINS W/ LEMON GLAZE !!
 
This is an updated 2021 post from the original date of 2007 when I first published it.
Author:
Ingredients
  • 1½ cups all purpose flour
  • ½ cup instant polenta
  • 2 teaspoons baking powder
  • pinch of salt
  • ½ cup sugar
  • 2 large eggs
  • ⅔ cup milk
  • ⅓ cup of oil
  • 1 teaspoon vanilla
  • zest of 2 lemons, one for muffins and 1 for glaze
  • 8 oz. preferably fresh berries like blackberries, blueberries or mixed berries
  • GLAZE
  • 1 cup or so of powdered sugar, lemon zest and lemon juice
Instructions
  1. Heat oven to 350F.
  2. Line muffin tin with paper liners.
  3. In a small bowl add in the flour, polenta, sugar, baking powder, salt, whisk together.
  4. In a larger bowl whisk together the eggs, milk, vanilla, zest and oil.
  5. Add the dry to the wet and with a rubber spatula, mix well.
  6. Fold in the berries and fill the paper liners.
  7. Bake time is 25 to 30 minutes, you want a nice golden color on top.
  8. While muffins are baking mix up your glaze in a small bowl.
  9. Add the powdered sugar, zest and enough fresh lemon juice to make a semi thick glaze, you don't want a runny loose glaze, something a little thicker.
  10. When muffins are finished baking, let them cool then brush the glaze on top.
  11. Enjoy!
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Comments

  1. Blackberries run rampant on the West Coast. I used to have friends that would bring them home to me when they were in season. Whatever happened to that????

  2. i’ve never tried pollenta in cakes . It should be wonderful though …and i would love to get my hand on some black berries as well 🙂 for now i can just manage some mixed berried and cranberries – frozen i.e. but i’m guessing they would taste just as fine.

  3. YUM, YUM, YUM!! Marie you know me and anything with lemon in it or in this case on it:) These look delicious, I’ve never had sweet with polenta in it but I would interested to try – I’ll take 10 please and that’s just for me:)

  4. I like the combination of blueberry and cornmeal also, Marie. I also like your icing. We put this on cookies 🙂

  5. Those look really good! I like the idea of using polenta in a baked good.

  6. I know what you mean Valli, we lived in Oregon for a while and we had tons of blackberries growing all along our fence.

    Kate,any berry is good, frozen or fresh, its all good!!

    Lorraine, hi, you really don’t use that much polenta, its just enough to change the texture of the batter.

    Maryann, what kind of cookies?? lemon knots??

    Kevin,The fine grain of the polenta works well… try it some time.

  7. I don’t know how to spell the cookie in Italian 🙁 Yes, some are knots and some are spiraled. I think you know what I mean.
    Marie, I want to wish you a very happy birthday for tomorrow. I have enjoyed getting to know you and feel I have made a good friend. Cheers!

  8. Wow! Those sound delicious! I like the idea of the lemon icing too. And your photos are great, I love the focus in the second shot.

  9. These look so yummy and I shop at Trader Joes all the time. Definatley one of my favorite places here in AZ. Love your blog, can’t wait to try these muffins once I get those black raspberries at TJ’s!

  10. Maryann, I think we are talking about the same cookie, we just callede them lenon knots but some were twisted also, do you have any good recipes on them, we should compare. Thanks for the B-day wish! I feel the same way about you!!!

    lori lynn, Thanks for your comments they are much appreciated!

    Jenny, Thanks for visiting!! T J’s is the best isn’t it??

  11. What a wonderful combo of flavors. These sound delicious. Your photos are great as well!

  12. Thanks Kristen, Actually any berries would be good. Thanks for your visit!