Blackberry Corn Muffins
There is something about this time of year that brings about cornbread cravings like nothing else. My problem is that I’m not quite ready to let go of the last burst of blackberries on offer at our market. My solution? Combine the two and discover the flavor pairing I’ve been missing out on my whole life. The tartness of the berries against the sweetness of the corn muffin is perfect. I love them split and toasted in the oven with a pat of butter. The best part is that they are equally at home on a chilly late September day as they are on those sweltering early ones.
Ingredients:
2 eggs
3/4 cups sugar
1/2 cup milk
1/3 cup yogurt
1/2 cup butter, melted
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 cups cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blackberries
Directions:
Preheat the oven to 375 degrees F. Line a muffin tin with liners. In a large bowl, whisk the eggs and sugar together. Add the yogurt, milk, melted butter, and vanilla and whisk in. Sift the flour, baking powder, baking soda, and salt into the bowl. Add the cornmeal separately since it won’t fit through the sifter. Use a wooden spoon to mix it together well. Add the blackberries to the bowl and fold in gently. Add about 1/3 cup of batter to each muffin cup. Bake for about 25 to 30 minutes until the tops spring back when pressed lightly. Allow the muffins to cool a bit and eat while warm.
