It's blackberry season, folks. Big, plump, juicy blackberries are plentiful these days at our local farmer's markets. Last Thursday I bought a big container of them and yesterday morning before church I whipped up these blackberry corn muffins, which we enjoyed with a cup of coffee. They're quite easy to make and are some of the most delicious muffins I've had in a long time. This is definitely a new favorite recipe -- and they're gluten free. I should make another batch while blackberries are plentiful and freeze the muffins for later!
Blackberry Corn Muffins
2 cups almond meal (I used Trader Joe's brand)
1/2 cup corn meal (I used House Autry yellow plain corn meal. Do not use corn meal mix, which has flour in it)
1-1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1 stick unsalted butter at room temperature
3/4 cup sugar, plus more for sprinkling
Grated zest of one small lemon
3 large eggs
1-1/2 cups fresh blackberries, halved
1) Preheat oven to 375 degrees F. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together almond meal, corn meal, baking powder and salt. In the bowl of an electric mixer, beat butter, sugar and lemon zest on medium-high until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients and beat until just combined. Fold in 1 cup of blackberries.
2) Using a small ice cream scoop, divide batter evenly among the lined muffin cups. Top with remaining 1/2 cup blackberries (2 to 3 halves per muffin) and sprinkle lightly with sugar. Bake until golden and tops spring back when lightly touched, about 25 minutes. Let cool 5 minutes in pan, then transfer to a wire rack to cool completely.