Blackberry-Corn Muffins Recipe

Name: Blackberry-Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ 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

Servings: persons

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
½ 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

1
1.
2
Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking papers and set aside.
3
2.
4
Stir flour, cornmeal, sugar, baking powder, and salt together in a medium bowl using a whisk.
5
Set aside.
6
Whisk eggs, buttermilk, butter, and vanilla together in a medium bowl.
7
Fold egg mixture into dry ingredients using a rubber spatula, mixing just until batter forms but remains slightly lumpy.
8
Fold in blackberries.
9
3.
10
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.
11
Release muffins from tin and transfer to a cooling rack; serve warm.

1090

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Blackberry-Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry-Corn Muffins

How did you like this recipe?

Frequently Asked Questions