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Prep time
20 minutes
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Cook time
20 minutes
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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
Ingredients
- Muffins
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1 1/2 cups
all-purpose flour, plus a couple more tablespoons
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1/2 cup
polenta (AKA yellow corn grits)
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0 - 3/4 cups
cane sugar
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2 teaspoons
baking powder
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juice of two lemons
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zest of two lemons
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2/3 cup
milk
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2
eggs, lightly beaten
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1 cup
Bow Hill Organic Heirloom Dried Blueberries
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1 cup
Bow Hill Organic Heirloom Blueberry Juice
- Crumble Topping
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3 tablespoons
butter
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1/2 cup
all-purpose flour
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1/4 cup
cane sugar
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Pinch
salt
Directions
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Pour 1 cup blueberry juice over 1 cup dried blueberries. Let soak.
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Preheat oven to 375°F. Generously butter a 12-muffin tin.
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Prepare the crumble topping by using your fingers to roll and pinch the butter, sugar, and flour until soft, pea-sized clumps form.
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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.
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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.
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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.
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Spoon the batter into the muffin tins. Evenly sprinkle each muffin with the crumble topping.
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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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