Stone’s Throw Corn-Blueberry Muffins

Stone’s Throw Corn-Blueberry Muffins

Our classic crowd pleaser recipe featuring our famous Stones Throw Polenta. Make them all summer long to enjoy with friends and family. 

Makes 12 muffins 
 
Note: if you do not have buttermilk at home, it is easy to make some with whatever cow’s milk you do have. For this recipe combine 1 ½ cups milk with 1 teaspoon vinegar.
 
2 tablespoons unsalted butter, softened 
2 cups all-purpose flour or 1-cup all-purpose plus 1-cup whole-wheat flour 
2 cups Stones Throw Cornmeal or Polenta, plus 1 tablespoon to dust muffin tin
2/3-¾ cup sugar 
2 tablespoons baking powder
1 ½ teaspoons kosher salt
2 cups fresh blueberries, raspberries or dried cranberries (optional)
2 teaspoons lemon zest (optional)
1 ½ cups buttermilk 
1 cup unsalted butter, melted and cooled 
2 extra-large eggs, room temperature 
1 tablespoon cinnamon sugar 

 
Preheat the oven to 375° F.
 
Grease muffin tin with softened butter, and dust with cornmeal or line muffin tin with paper liners. 
 
In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, cornmeal, sugar, baking powder, and salt until combined. 
 
In a separate bowl, combine the blueberries and lemon zest and toss with 1-2 tablespoons of the dry mixture.  This will help the blueberries stay distributed through the batter and not sink to the bottom of the muffins when baking.  
 
In a separate bowl, combine the buttermilk, melted butter, and eggs until fully incorporated. With the mixer on the lowest speed, pour the wet ingredients into the dry and stir until they are just blended. The batter will be thick.  Gently fold in the berries if using. Spoon the batter into the prepared tin, filling each one just beyond the top of the pan. 
 
Sprinkle with cinnamon sugar. Bake for 30 minutes, until the tops are crisp and a toothpick inserted into the muffins comes out clean. Cool slightly and remove from the pan.
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