Blackberry Blue Corn Muffins

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 16 servings
  • Prep: 10 mins
  • Cook: 20 mins

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.


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 200
  • Fat 7g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 2g
  • Cholesterol 40mg
  • Sodium 310mg
  • Potassium 140mg
  • Carbohydrate 30g
  • Fiber 2g
  • Sugars 11g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 6%
  • Calcium 10%
  • Iron 8%