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
1 1/2 cups
polenta (AKA yellow corn grits)
0 - 3/4 cups
zest of two lemons
juice of two lemons
butter, melted and cooled
eggs, lightly beaten
Bow Hill Organic Heirloom Dried Blueberries
Bow Hill Organic Heirloom Blueberry Juice
In This Recipe
Preheat oven to 375°F. Generously butter a 12-muffin tin.
Prepare the crumble topping by using your fingers to roll and pinch the butter, sugar, and flour until soft, pea-sized clumps form.
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.
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.
Spoon the batter into the muffin tins. Evenly sprinkle each muffin with the crumble topping.
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.