Blackberry Blue Corn Muffins

Kitchen Tested
  • Yield 16 servings
  • Prep 10 mins
  • Cook 20 mins

Not too sweet, these blackberry muffins have a rustic texture.

Mark Boughton Photography / styling by Teresa Blackburn

These muffins are heavy on the fruit, which means big bites of warm, juicy blackberries. The blue corn has a sweet, nutty flavor, but yellow cornmeal can be used as well. For the best results, make the batter the night before. If the batter chills overnight, the leaveners get a chance to do their thing and the muffins really pop in the hot oven. Feel free to use blueberries or raspberries as well.


2 cups all-purpose flour
1 cup blue cornmeal
1/2 cup light brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups plain yogurt
1/3 cup corn oil
3 tablespoons maple syrup
2 teaspoons vanilla extract
3 eggs
2 cups fresh blackberries*


  1. Whisk flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. In a medium bowl, stir together yogurt, oil, syrup, vanilla and eggs. Using a rubber spatula, fold wet ingredients into dry ingredients until just mixed. Cover bowl and refrigerate overnight.
  2. Preheat oven to 375F. Grease two standard 12-cup muffin tins.
  3. Remove batter from refrigerator and fold in blackberries. Fill 16 muffin cups just to the top and bake 10 to 15 minutes. Rotate tins and bake an additional 10 to 12 minutes, until puffed and slightly golden and a toothpick inserted into the center of a muffin comes out clean.
  4. Allow muffins to cool in their tins 5 minutes before inverting onto a cooling rack.

*Note: If using frozen berries, stir them in frozen just before baking so the batter doesn’t become too streaky. For even baking, fill the empty muffin cups halfway with water.

Recipe by Paula Disbrowe.



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