Blackberry Corn Muffins

Name: Blackberry Corn Muffins
Yield: makes 12 muffins
Ingredients: 1 1/2 cups cornmeal; 1 cup sifted all-purpose flour; 1/3 cup sugar; 1 tablespoon baking powder; 1 teaspoon kosher salt; 2 extra-large eggs, at room temperature; 1 1/2 cups milk; 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled; 1/2 cup fresh or frozen corn kernels; 1 cup blackberries, plus 3 blackberries for the top of each muffin

December 14, 2011

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 notes

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