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
Equipment
Ingredients
- 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 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
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.
23 Comments on “Blackberry Corn Muffins”
I made these blackberry corn muffins tonight and they tasted wonderful. I substituted corn flour for the regular APF and that gave the moist muffins a stronger corn flavor. I will be baking these again soon. Thanks for a delicious recipe!
These muffins are perfect for a southern themed luncheon I will be hosting I can’t wait to make them!
Just made these. Thanks so much! My husband’s 2 favourite things…cornmeal muffins and blackberries. He happens to be a type 1 diabetic so I cut some carbs for him by cutting the sugar in half, not putting any sugar on top, and used coconut/almond milk with vinegar for the buttermilk and they came out great! Much appreciated!
Oh I love these!! I just made roasted blueberry and brie cornbread muffins and fell in love with fruit and cornbread. I love these muffins!
These are so pretty! Such an easy summer muffin. Thanks for sharing!
Sometimes you just need a day off – these little gems are definitely worth the wait! Beautiful 🙂
I think these would be perfect even without the coconut – just plain buttermilk sounds awesome to me. That could be because I’m crazy for corn muffins with berries in them though. Warm from the oven and slathered with butter please!
i love sweet and salty combinations. and i love corn muffins! these look so delicious.
Thanks Katie! These aren’t savory, nor really sweet either–just in the middle, which I love.
You are singing my song about being a lazy baker especially when it’s hot out! Muffins are a perfect solution, can eat them and dream about that gorgeous layer cake that I’ll make someday soonish…
Totally agree, Rhonda! Thanks for visiting! 🙂
YUM! I love corn muffins but stuffed with blackberries, YES!!
Yay!! Thanks! I need to stuff more things with fresh berries, haha 🙂
mmm, please send me a muffin!
Thanks Pippa! Perhaps I’ll make some baked goods when you come visit in a few weeks.
The combination of savory cornbread and tart-sweet berries is always great. And these are beautiful too!
Muffins are the lazy bakers friend! How true. I would have never but these two together but it looks delicious!
Thank you Debra! Glad you enjoy the sound of these, definitely let me know if you try them.
Love those practical baking recipes — especially when it means I can have these muffins in a half hour. Yum! 🙂
Thanks friend! Speaking of practical baking recipes, I need to make those hotdog buns of yours.
YUM! Those look really good! Love blackberries!! And Real Housewives of NJ is my ultimate guilty pleasure 🙂
I’m glad to hear I’m not the only one–this past episode killed me! I hate having to wait another week to watch more drama unfold, haha. Hope you are well!
Omg I know!! Next week’s episode should be a good one too! I’ve been good.. Busy with work.. Hence me never blogging anymore.. I need a new job, ha! Hope you are well too!