Blackberry & Corn Muffins

By á-49759

The juicy blackberry and cornmeal combination makes these darlin' little muffins just delicious! The flavors play off each other so well. The muffins are very moist, with a lovely cornmeal crumb. It's impossible to resist eating one while it's still piping hot and fresh out of the oven.

Ingredients

• 1 1/2 cups of all purpose flour
• 1/2 cup of cornmeal. I use Quaker brand.
• 1 tablespoon of baking powder
• 2/3 cup brown sugar. I use Florida Crystals Organic Brown Sugar.
• 1/2 teaspoon of salt. I use fine sea salt.
• 2 large eggs
• 1/2 cup plus 2 tablespoons of milk
• 1/3 cup of sunflower or other vegetable oil
• 1 cup of fresh blackberries

Details

Servings 10
Preparation time 10mins
Cooking time 25mins
Adapted from sewfrenchembroidery.blogspot.com

Preparation

Step 1

Preheat the oven to 350. Liberally grease 10 cups of a standard muffin tin.

Combine the flour, cornmeal, baking powder, sugar and salt in a bowl. Whisk the eggs, milk and oil in a separate bowl.

Combine the wet ingredients with the dry. Fold in the berries. Scoop the batter into the prepared muffin cups.

Bake for about 15 to18 minutes.