Prepare Ahead

Preheat the oven to 160°C (fan)/180°C/350°F/gas mark 4 and line one or two 12-hole muffin trays with the appropriate size and number of cupcake cases.

Instructions

1. 1

   In a large mixing bowl cream the butter and sugars until pale and smooth which should take 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.

   
   

2. 2

   Combine the plain flour, polenta, bicarbonate of soda, baking powder and salt in a separate bowl. Add one-third of the flour mix to the creamed mixture and beat until just combined. Add half of the buttermilk and mix until just combined. Repeat these steps until all the flour mix and buttermilk have been added. Gently fold in the blueberries.

   
   

3. 3

   Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.

   
   

4. 4

   Remove from the oven and leave the cakes in their tins for about 10 minutes. These are delicious served still warm, maybe with some butter and a few fresh blueberries. You could dust the tops of the cupcakes with a little icing sugar before serving.