Blackberry Cornbread Muffins
These moist and tender muffins are infused with the earthy texture of yellow cornmeal and bursts of juicy blackberries. Each bite delivers a harmonious balance of sweetness from the berries and a hint of crunch from the cornmeal, creating a satisfying sensory experience.
Ingredients
- 1 cup blackberries
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 2 tsp salt
- 2 tsp baking powder
- 6 tbsp vegetable oil
- 1 large egg
- 1/2 cup whole milk
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the 1 cup all-purpose flour, 1 cup yellow cornmeal, 2/3 cup granulated sugar, 2 tsp salt, and 2 tsp baking powder until well combined.1 cup all-purpose flour, 1 cup yellow cornmeal, 2/3 cup granulated sugar, 2 tsp salt, 2 tsp baking powder
- In a separate medium bowl, beat the 1 large egg and then mix in the 6 tbsp vegetable oil and 1/2 cup whole milk until well combined.1 large egg, 6 tbsp vegetable oil
- Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
- Gently fold in the blackberries, ensuring they are evenly distributed throughout the batter.1 cup blackberries
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.