Blueberry Polenta Muffins
Small and packed with heirloom flavor, Bow Hill Blueberries’ Rubel variety is the shining star of baking. Use either fresh or frozen, the flavor truly stands out and is complimented by the tartness of the lemon and the bite of the polenta.
Yield: 12 muffins
Prep: 20 minutes
Bake: 20-25 minutes
1 ½ cup flour + ½ cup polenta
¾ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
Zest from two lemons
Juice from two lemons
2/3 cup whole milk
5 tablespoons butter, melted and cooled
2 eggs, lightly beaten
1 ½ cup fresh or frozen Bow Hill Rubel blueberries*
3 tablespoons butter
½ cup flour
¼ cup sugar
pinch of salt
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 cool before sliding the muffins out of their tins.
*Note: If using frozen berries, do not let them thaw prior to use. Rubels are ideal, though other varieties will work.