Blackberry Cornmeal Muffins

July 16th, 2015

Blackberry Cornmeal Muffins 1

Summertime is blackberry picking season.  I remember picking blackberries as a child, smearing the dark juices all over my fingers and clothing.  Unfortunately I haven’t found any blackberry bushes where we live now.  So I was forced to pick up a plastic box of them at the grocery store.  There is just something wrong about that.  I need to find a patch of blackberries somewhere.

Blackberry Cornmeal Muffins 2V

There is an odd synergy between blackberries and cornmeal.  They both have a grainy consistency.  Blackberry “seeds” always get stuck in my teeth and cornmeal has a sandy bite to it. If you are experienced tooth ache or some other issue with your teeth, you can check here for expert dental services. But that is why the ingredients make such a hardy and satisfying munchable muffin.

This recipe came from one of my favorite NC markets and chefs, Sara Foster.  Foster’s Market is an institution in Durham, NC and loved by the Duke University family and residents far and wide.  We like to stop in when traveling to visit the kids.  Sara Foster, former catering chef for Martha Stewart, moved to NC in 1990 and opened her gourmet market and cafe in a funky building with a gravel driveway to rave reviews.  It is the kind of place where you would want to hang out, as many Duke students actually do.  Sara’s food is honest, fresh and seasonal.

Blackberry Cornmeal Muffins 3

These simple and easy muffins taste like summer on a plate.  Smear them with a bit of butter and start your day with a smile.

BLACKBERRY CORNMEAL MUFFINS ( From Fresh Every Day by Sara Foster)

1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
3/4 cup sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
3/4 cup well-shaken buttermilk
3/4 cup canola oil
1 teaspoon pure vanilla extract
1 1/2 cups fresh or frozen blackberries

Preheat the oven to 375 degrees F.  Line 12 large muffin cups with liners and spray the top of the pan lightly with vegetable oil spray or grease lightly.

Stir the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl.

In a separate large bowl, stir the eggs, buttermilk, oil, and vanilla together.  Gradually add the flour-cornmeal mixture, stirring just until the dry ingredients are moist and no flour is visible.  Do not mix more than necessary.  Gently fold in the blackberries.

Scoop the batter with a 1/3-cup measure or ice cream scoop to fill the muffin tins to just below the top of the liner.  Bake the muffins for 25 to 30 minutes, until the tops spring back when pressed lightly and a toothpick inserted into the center of a muffin comes out clean.  Allow the muffins to cool in the pan for 5 minutes before turning them out.

Note:  I used standard muffin tins and ended up with enough batter for 18 muffins.

Printable Recipe

15 responses to “Blackberry Cornmeal Muffins”

  1. Jane says:

    Thank you! Love all berries and this is a new take on muffins.

    Thanks for the nice comments, hanging in there and hoping to get to NC in the fall.

    Jane x

  2. Monique says:

    I lke cornmeal in muffins and cakes..looking very good these are Penny!Bon Weekend!

  3. Madonna says:

    I always think of family when I see blackberries. As children, we picked a lot of blackberries. Mom always made big cobblers or she would make jelly. Your muffins sound like another good way to enjoy the summer.

  4. Susan says:

    I think the texture must be wonderful with the cornmeal, Penny. I didn’t pick blackberries as a child but lots of raspberries. Great memories and great muffins!

  5. These muffins would be a delicious Sunday morning treat. I spent many summers picking wild blackberries for my mother. She made the most delicious jelly.

    • Penny says:

      They will be a Sunday treat Cathy. I remember fighting the birds for the blackberries. Although there were plenty for all of us. My DIL made blackberry jam which was wonderful, but I am wondering about your Mother’s jelly. Would be nice to strain out the seeds.

  6. Oh yes, I could happily start my day with one of these muffins and a cup of tea. Wish you could stop by the orchard as I have blackberry bushes that edge our property just waiting for someone to pick them.

  7. Larry says:

    They look delicious Penny. I’ve been regularly seeing pickers at the wild vines along the road to our house.

  8. Blueberries and cornmeal are a match made in heaven. I accidentally stumbled upon how good they were together several years ago and Meakin begs for cornmeal pancakes with blueberries now.

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