Blackberry Corn Muffins
Fluffy homemade buttermilk corn muffins infused with lime zest and studded with fresh blackberries.
These Blackberry Corn Muffins came about with a craving for cornbread combined with having leftover blackberries from the farmers market.
While I’m not privy to tons of baking during the summer months, corn muffins come together in a cinch!
Instead of just making a regular old cornbread muffins, I decided to change things up just a bit by infusing these traditional buttermilk corn muffins with fresh lime zest and berries. Blackberries pair wonderfully with corn and add a burst of sweet, summer goodness to these muffins.
Be sure to gobble a few up while they are warm out of the oven! You can even add a small pat of butter to make them extra decadent. Enjoy!
Blackberry Corn Muffins
- ½ cup (100g) granulated sugar
- ½ teaspoon finely grated lime zest
- 1 cup (120g) unbleached all-purpose flour
- 1 cup yellow stone-ground cornmeal
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon Diamond Crystal kosher salt
- 1 cup (240 mL) buttermilk
- 3 tablespoons (45g) unsalted butter melted and cooled
- 3 tablespoons (45 mL) canola oil
- 1 large egg, plus 1 egg yolk room temperature
- 1 cup fresh blackberries sliced in half lengthwise
- turbinado or Demerara sugar for sprinkling
- Preheat oven to 400°F (205°C) with a rack in the center position. Grease a standard 12-cup muffin pan or line with paper liners.
- In large bowl, combine the granulated sugar and lime zest. Using your fingers, gently rub the lime zest into the sugar until fragrant.
- Add the unbleached all-purpose flour, cornmeal, baking powder, baking soda, and salt to the bowl with the sugar mixture and whisk ingredients together.
- In separate small bowl or large measuring cup, whisk together the buttermilk, whole egg and yolk, melted butter, and oil until smooth. Add the liquid ingredients into the dry flour mixture and gently fold together using a rubber spatula. Do not over mix, batter should be slightly lumpy.
- Divide the batter evenly among the muffin tin and top the batter with fresh blackberry halves (2 to 3 per muffin). Sprinkle generously with turbinado sugar.
- Bake for 15 to 18 minutes or until muffins are golden brown and a toothpick inserted in the center comes clean. Set the pan on a cooling rack for five minutes then remove the muffins from the pan. Best eaten slightly warm the day of baking.