3tablespoons (45g)unsalted buttermelted and cooled
3tablespoons (45 mL)canola oil
1large egg, plus 1 egg yolkroom temperature
1cupfresh blackberriessliced in half lengthwise
turbinado or Demerara sugarfor sprinkling
Instructions
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.