Oh dear, it looks like your browser is out of date.

We regularly develop our site to make it simpler and better. Please update your browserto make sure you can always use our site.

£20 OFF

your first Ocado shop

+ FREE delivery


Min. spend: £80   Order by: 04/04/17
Terms apply.

Blueberry and Polenta Cupcakes

Somewhere between a cupcake and a muffin, this recipe works perfectly for breakfast or makes a healthier snack during the day or at teatime.  The use of polenta gives a satisfying crunchy texture, coupled with the delicious taste and colour of the blueberries.
See products for this recipe

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.


  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.


  • 110g unsalted butter, at room temperature
  • 110g demerara sugar
  • 120g soft light brown sugar
  • 2 large eggs, free range or organic
  • 160g plain flour, sifted
  • 140g fine-ground polenta
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 125ml buttermilk
  • 130g blueberries, fresh or frozen, at room temperature
  • 1 dusting icing sugar, optional

Makes 14 

Total time required Total time:

  • Preparation time:
  • Cooking time:

Recipe shopping list

12 products

Key to icons
  • Vegetarian
  • Organic
  • Microwaveable
  • Frozen
  • Freezable
  • Video
  • More info
  • Tesco price match
  • Favourites
  • Shopping lists
  • Low Price Promise

Recipe published with permission from Kyle Cathie.

Cupcakes from the Primrose Bakery

Tell your friends what you've got cooking

Want to share this recipe with others? Just click the button below to tell your Facebook friends what you're planning to whip up in the kitchen.

Life guarantee
Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Please book a slot to view Life guarantee for your chosen delivery day. See Terms and Conditions for further details.
Tesco price match
** Matched to Tesco's standard retail price on 23-Jan-2017. See our Terms and Conditions for full details.