Blueberry Polenta Muffins

• 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 375u0b0F. 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.

muffins, flour, polenta, cane sugar, baking powder, lemons, zest of two lemons, milk, eggs, blueberries, crumble topping, butter, allpurpose, cane sugar, salt

Taken from food52.com/recipes/81258-blueberry-polenta-muffins (may not work)