Blueberry Polenta Muffins

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. If you'd like to use our organic dried blueberries, decrease the amount to 3/4 cup.
Prep Time 20 minutes
Cook Time 25 minutes
Course Breakfast
Servings 12 muffins



  • 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)
  • cup whole milk
  • 5 tablespoons butter, melted and cooled
  • 2 eggs, lightly beaten
  • cups fresh or frozen Root 24 Organic blueberries If using frozen berries, do not thaw before use

Crumble Topping

  • 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.

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