Small and packed with heirloom flavor, Bow Hill Blueberries’ Rubel variety is the shining star of baking. Use either fresh, frozen, or dried — the flavor truly stands out and is complemented by the tartness of the lemon and the bite of the polenta.

Yield: 12 muffins | Prep: 20 minutes | Bake: 20-25 minutes 

MUFFINS

1 ½ cup flour + ½ cup polenta

0 - ¾ cup sugar (depending on preference)

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* or 1 cup Organic Heirloom Dried Blueberries (soaked in 1 cup Organic Heirloom Blueberry Juice prior)

CRUMBLE TOPPING

3 tablespoons butter

½ cup flour

¼ cup sugar

Pinch of salt

DIRECTIONS

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 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.

*Note: If using frozen berries, do not let them thaw prior to use. Rubels are ideal, though other varieties will work.

Recipe and photo by Blake Vanfield