Make Ahead

Blueberry Polenta Muffins

May 18, 2019
1 Ratings
Photo by Blake Vanfield
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Makes 12 muffins
Author Notes

Small and packed with flavor, Bow Hill Organic Heirloom Dried Blueberries are the shining star 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

What You'll Need
  • Muffins
  • 1 1/2 cups all-purpose flour, plus a couple more tablespoons
  • 1/2 cup polenta (AKA yellow corn grits)
  • 0 - 3/4 cups cane sugar
  • 2 teaspoons baking powder
  • juice of two lemons
  • zest of two lemons
  • 2/3 cup milk
  • 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
  • Pinch salt
  1. Pour 1 cup blueberry juice over 1 cup dried blueberries. Let soak.
  2. Preheat oven to 375°F. Generously butter a 12-muffin tin.
  3. Prepare the crumble topping by using your fingers to roll and pinch the butter, sugar, and flour until soft, pea-sized clumps form.
  4. 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.
  5. Whisk together all of the dry ingredients (including the sugar, if using) with the lemon zest. Pour in the "buttermilk" mixture, eggs, and melted butter. Gently combine.
  6. Strain juice off dried blueberries (and save for yourself or another recipe that requires juice). Toss blueberries in flour, as it prevents the blueberries from sinking. Fold in the berries. Try not to over mix.
  7. Spoon the batter into the muffin tins. Evenly sprinkle each muffin with the crumble topping.
  8. 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.

See what other Food52ers are saying.

  • Suzanne Jackson
    Suzanne Jackson
  • Kreu3

2 Reviews

Suzanne J. August 18, 2022
Taste great! Used frozen blueberries so skipped the soaking of the dry ones. Also, checked a couple other muffin recipes and determined the melted butter needed was 1/4 cup. Worked well, needed to bake about 35minutes.
Kreu3 July 31, 2021
Excited to try this recipe though melted butter is not listed in the muffin ingredient yet is listed in the instructions for the muffin batter.