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 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; ½ 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

Servings: persons

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
½ 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

1
Position an oven rack in the middle of the oven.
2
Preheat the oven to 375F.
3
Line a standard muffin pan with paper baking cups or lightly butter the muffin cups.
4
Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl; set aside.
5
Using a mixer set on medium speed, beat the eggs briefly in a large mixing bowl.
6
Add the milk and butter and beat for 1 minute.
7
Turn the mixer to low.
8
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.
9
Fold in the corn kernels and 1 cup blackberries.
10
Dont worry if the berries break apart.
11
No need to be too careful about it.
12
Spoon the batter into the muffin cups, filling them two-thirds full.
13
Place 3 blackberries on top of each muffin.
14
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.
15
Remove the muffins from the oven and allow to cool in the pan for 5 minutes.
16
Remove the muffins from the pan, transfer to a wire rack, and allow to cool for 15 minutes.

421

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.

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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 cornmeal, 1 cup sifted all-purpose flour, 1/3 cup sugar, 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

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