Blueberry Polenta Muffins
Blueberries and cornmeal make a wonderful combination of flavors and textures. These simple muffins elevate the pedestrian blueberry muffin to a whole new level.
- 1½ cup flour
- ½ cup polenta (or corn grits)
- ¾ cup sugar Less if you prefer less sweet muffins
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 lemons (zest and juice)
- ⅔ cup whole milk
- 5 tablespoons butter, melted and cooled
- 2 eggs, lightly beaten
- 1½ cups fresh or frozen Root 24 Organic blueberries If using frozen berries, do not thaw before use
- 3 tablespoons butter
- ½ cup flour
- ¼ cup sugar
- pinch salt
- Preheat oven to 375°F.
- Generously butter a 12-muffin tin.
- Prepare the crumble topping by using your fingers or a pastry blender to combine the butter, sugar, and flour to form pea-sized bits.
- Zest and juice the lemons. Mix the lemon juice with the milk in a liquid measuring cup and let sit. It should equal approximately 1 cup of liquid.
- Whisk together all of the dry ingredients with the lemon zest. Pour in the milk 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. Test for doneness with a knife or toothpick. Let cool in the pan for 5 min, then loosen the sides of the muffins by running a knife around each muffin. Let cool for another 10 before taking the muffins out of the tin to finish cooling on a wire rack.