Monday, August 15, 2016

Blackberry Corn Muffins


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

Ingredients:
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

Directions:
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. 







8 comments:

  1. Yowzer they look so good. Bonus is they smell so great. Win win.

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    Replies
    1. You're right, they smelled SOOOO good while in the oven!

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  2. I am definitely going to try this recipe! They look so moist and delicious!!

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  3. These look soo amazing. I wonder if you could freeze the dough in the tin so that you could have them ready spur of the moment...or just cook a few. Could you check into that, Claudia? Just kidding. I will try these. Going to pin right now.

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    1. Hi Mary Ann. Not sure if you can freeze the uncooked dough, but you can freeze the baked muffins, which is what I need to do while blackberries are in season.

      Hope you are feeling well. How's the ankle?
      Claudia

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  4. Those look awesome. Your photography manages to elevate your muffin to a surreal epicurean experience.

    Have you tried making your own almond meal in your Vitamix? I find almond meal SO expensive when compared to bulk almond pricing. I buy the 2 lb bag (I think?) of Kirkland almonds at Costco and the price recently dropped to $16 from $22, something I'm happy about.

    Hope you are enjoying summer and have some vacation time left!

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    Replies
    1. Thank you! I hope the photos inspire you to try this recipe. They're so worth it. I have not made my own almond meal using my Vitamix, but I should!

      Our summer has been very HOT recently. I have this week off, in fact, and am enjoying my "staycation."
      Claudia

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