You're right, it's not blackberry season. Well, not in the States, but somewhere in South America as I found these in the market over the weekend. Actually, Andrew found them. The child loves blackberries. We have a few brambles in our yard, and he loves to pick them straight from the vine and pop them in his mouth. Anyway, when your child with huge brown eyes begs you to buy blackberries rather than candy or cakes, even though they are $4.99 a container, you give in. I bought 2, because I have long wanted to bake the corn muffins with blackberries in Martha Stewart's Cupcakes cookbook. Knowing that I'd be the only one to eat these, I halved the recipe, although I've supplied you with the full recipe. I felt the the flavors of the cornbread with the sweet and juicy blackberries were an excellent match. I'll definitely make these again this summer with our fresh berries.
On a personal note, I'd like to extend an apology for not visiting everyone in the past few days. We have just learned that my dad has lung cancer. This is the second time, actually. He had surgery two years ago, and they removed part of his right lung. This new cancer is in his left lung, and it's inoperable, so it seems as though radiation and chemotherapy are the only options. We meet with the oncologist this week. My family and I would certainly appreciate your thoughts and prayers.
- 1 1/4 cup flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cup sugar, divided
- 1/2 cup buttermilk
- 2 large eggs
- 7 tablespoons unsalted butter, melted and cooled
- 2 containers fresh blackberries, about 6 oz each
Preheat oven to 375 degrees.
Line 18 standard muffin tins with paper liners.
Whisk together flour, cornmeal, baking powder, salt, along with 1 cup plus 2 tablespoons of sugar; set aside remaining 2 tablespoons of sugar.
In another bowl, beat together buttermilk, eggs, and melted butter.
Pour wet ingredients over dry, whisking to combine.
Fill each lined cup with just shy of 1/4 cup batter.
Top batter with blackberries 4 berries each, then sprinkle remaining 2 tablespoons of sugar over each.
Bake for 20-25 minutes.
Recipe adapted from Martha Stewart Cupcakes