Blackberry-Corn Muffins

Total Time:
25 min
Prep:
5 min
Cook:
20 min
NUTRITION INFO
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 12 teaspoon fine salt
  • 1 whole large egg, plus 1 yolk, lightly beaten
  • 1 1/4 cups buttermilk
  • 8 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 cup fresh blackberries
Directions
  • 1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking papers and set aside.

  • 2. Stir flour, cornmeal, sugar, baking powder, and salt together in a medium bowl using a whisk. Set aside. Whisk eggs, buttermilk, butter, and vanilla together in a medium bowl. Fold egg mixture into dry ingredients using a rubber spatula, mixing just until batter forms but remains slightly lumpy. Fold in blackberries.

  • 3. Divide batter among muffin cups, sprinkle with sugar, and bake on top shelf of oven until muffins are golden and a wooden toothpick inserted in center tests clean, about 20 minutes. Release muffins from tin and transfer to a cooling rack; serve warm.

  • Copyright 2009 Television Food Network, G.P. All rights reserved


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    Recipe courtesy of Ina Garten