Blackberry Corn Muffins

🧂 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

• 1 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.
• 2 In large bowl, combine the granulated sugar and lime zest. Using your fingers,
  gently rub the lime zest into the sugar until fragrant.
• 3 Add the unbleached all-purpose flour, cornmeal, baking powder, baking soda, and
  salt to the bowl with the sugar mixture and whisk ingredients together.
• 4 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.
• 5 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.
• 6 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.

Nutrition Info