Make Ahead

Blueberry Polenta Muffins

Author Notes

Small and packed with heirloom flavor, Bow Hill Organic Dried Blueberries are the shining star in this recipe. The flavor truly stands out and is complemented by the tartness of the lemon and the bite of the polenta. —Bow Hill Blueberries

  • Prep time 20 minutes
  • Cook time 20 minutes
  • Makes 12 muffins
  • Muffins
  • 1 1/2 cups all-purpose flour
  • 1/2 cup polenta (AKA yellow corn grits)
  • 0 - 3/4 cups cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • zest of two lemons
  • juice of two lemons
  • 2/3 cup milk
  • 5 tablespoons butter, melted and cooled
  • 2 eggs, lightly beaten
  • 1 cup Bow Hill Organic Heirloom Dried Blueberries
  • 1 cup Bow Hill Organic Heirloom Blueberry Juice
  • Crumble Topping
  • 3 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1/4 cup cane sugar
  • 1 pinch salt
In This Recipe
  1. Preheat oven to 375°F. Generously butter a 12-muffin tin.
  2. Prepare the crumble topping by using your fingers to roll and pinch the butter, sugar, and flour until soft, pea-sized clumps form.
  3. Zest and juice the lemons. Mix the lemon juice with the milk in a liquid measuring cup and let sit (and become "buttermilk"). It should equal approximately 1 cup of liquid.
  4. Whisk together all of the dry ingredients with the lemon zest. Pour in the "buttermilk" mixture, eggs, and melted butter. Gently combine. Before folding in the blueberries, lightly toss them with flour (this prevents them from sinking). Fold in the berries. Do not over mix.
  5. Spoon the batter into the muffin tins. Evenly sprinkle each muffin with the crumble topping.
  6. Bake 20-25 minutes. Slide a small knife or toothpick into the center of a muffin to ensure the batter has fully baked. Let sit for 5 min, run a knife or offset spatula around each muffin. Let cool for another 10 before sliding the muffins out of their tins.

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