Blackberry Corn Muffins
Juicy blackberries garnish these moist, flavorful corn muffins, which have a soft and rich interior. Not overly sweet, these muffins go especially well with cheese omelets. Try substituting raspberries or blueberries for the blackberries.
Recipe information
Yield
makes 12 muffins
Ingredients
Preparation
Step 1
Position an oven rack in the middle of the oven. Preheat the oven to 375°F. Line a standard muffin pan with paper baking cups or lightly butter the muffin cups.
Step 2
Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl; set aside.
Step 3
Using a mixer set on medium speed, beat the eggs briefly in a large mixing bowl. Add the milk and butter and beat for 1 minute.
Step 4
Turn the mixer to low. Combine the flour mixture with the milk mixture and beat the batter briefly, just until the flour is incorporated, with no streaks of flour remaining. Fold in the corn kernels and 1 cup blackberries. Don’t worry if the berries break apart. No need to be too careful about it.
Step 5
Spoon the batter into the muffin cups, filling them two-thirds full. Place 3 blackberries on top of each muffin. Bake the muffins for 18 to 20 minutes, or until the tops spring back when pressed lightly or a toothpick inserted into the center comes out clean.
Step 6
Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove the muffins from the pan, transfer to a wire rack, and allow to cool for 15 minutes.
