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Blackberry Blue Corn Muffins



2 cups flour
1 cup blue cornmeal (can substitute yellow cornmeal)
1/2 cup light brown sugar
1 Tbs baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 cups plain yogurt
1/3 cup corn oil
3 Tbs maple syrup
2 tsp vanilla extract
3 eggs
2 cups fresh blackberries or frozen blackberries*


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.

Preheat oven to 375 degrees. Grease two standard 12-cup muffin tins.

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.

Allow muffins to cool in their tins 5 minutes before inverting ont a cooling rack.

Makes 16 muffins.

*if using frozen berries, stir them in frozen just before baking so the batter doesn't become to streaky.







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