This blueberry muffin recipe comes from Parkside Guest House hostess Carley Dunn. These muffins are an example of the home-baked goods featured in the continental breakfast at our Anchorage bed and breakfast.

Blueberry Polenta Muffins

Makes 10 regular muffins

• 1 cup cake flour or 1 cup minus 2 tablespoons all-purpose flour
• ¼ cup yellow cornmeal medium grind
• ½ cup yellow corn flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 1 large egg
• ⅓ cup plain yogurt (low-fat or whole)
• 2 tablespoons fresh lemon juice
• ¼ teaspoon grated lemon rind, packed
• 1 cup fresh blueberries
• 1 tablespoon confectioners’ sugar, optional

1) Preheat the oven to 350 degrees F.  Spray muffin tins with cooking spray.

2) In a small bowl, stir together flours, corn meal, baking powder and salt.

3) In a medium bowl whisk together the granulated sugar, oil, egg, yogurt, lemon juice and the rind.  Fold in the flour mixture until just combined, and gently fold in the blueberries.  Pour in to muffin cups.

4) Bake for about 20 minutes or so until golden and the muffin top springs back when gently pressed in the center.  Let cool on a wire rack.  Just before serving dust top with confectioners’ sugar if you wish.