1 Bowl Blackberry Cornmeal Muffins Recipes

CORNMEAL MUFFINS WITH BLACKBERRY JAM

Cornmeal Muffins with Blackberry Jam image

There's something so comforting about corn breads: cornbread, corn muffins, corn sticks. Don't even get me started on hushpuppies.

Time 30m

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 1/4 c. Yellow Cornmeal
1 c. Unbleached All-purpose Flour
1/2 c. Lightly Packed Light Brown Sugar
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Kosher Salt
1/2 c. Milk
1/2 c. Buttermilk
1/4 c. Salted Butter, Melted And Cooled
1 Egg
1 tsp. Vanilla
1/2 c. Blackberry Jam

Steps:

Preheat oven to 400ºF. Use muffin liners or parchment squares to line 12 muffin cups. Whisk cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk milk, buttermilk, melted butter, egg, and vanilla. Add cornmeal mixture and stir just until combined. Portion evenly into prepared muffin cups. Bake for 15 minutes or until tops of muffins bounce back when pressed and a toothpick comes out clean. Remove muffins from pan to a wire rack and let cool completely. Fit a 1/2-inch tip into a piping bag. Fill with jam. Press the tip into the center of each muffin, squeezing until muffin expands a bit. Lift tip up and out of the muffin.

BLACKBERRY-CORN MUFFINS

Blackberry-Corn Muffins image

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1/2 cup sugar, plus more for sprinkling
1 tablespoon baking powder
12 teaspoon fine salt
1 whole large egg, plus 1 yolk, lightly beaten
1 1/4 cups buttermilk
8 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 cup fresh blackberries

Steps:

1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking papers and set aside.
2. Stir flour, cornmeal, sugar, baking powder, and salt together in a medium bowl using a whisk. Set aside. Whisk eggs, buttermilk, butter, and vanilla together in a medium bowl. Fold egg mixture into dry ingredients using a rubber spatula, mixing just until batter forms but remains slightly lumpy. Fold in blackberries.
3. Divide batter among muffin cups, sprinkle with sugar, and bake on top shelf of oven until muffins are golden and a wooden toothpick inserted in center tests clean, about 20 minutes. Release muffins from tin and transfer to a cooling rack; serve warm.

Nutrition Facts : Calories 241 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 56 milligrams, Sodium 259 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 4 grams

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