This past weekend our blackberry bush went into overdrive, and by Sunday we had about 2 pints of sun ripened sweet blackberries. That's 2 pints after eating a bunch of them right off the bush. While we do usually just eat them fresh, when I have enough I'll make jam, drinks, or baked goods. One of my favorites is what I like to call 'Black n' Blue Muffins.'
These Colorful Summer Muffins are full of fresh fruity flavor and crunchy blue cornmeal. Sun-kissed sweet blackberries mix with the earthy sweet blue cornmeal giving them just the right amount of crunch and a wonderful blue hue.
Here's my recipe for Blackberry Blue Corn Muffins:
Makes 12 Muffins
1 1/2 Cups Blue Cornmeal
1 Cup Unbleached Flour
1 1/2 Cups Milk
2/3 Cup Sugar
1/2 Cup Vegetable Oil
2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
~2 cups Ripe Blackberries, Halved
Prep Work: Preheat the oven to 450F and oil/line the muffin pans.
1. Combine cornmeal, flour, sugar, salt, baking powder, and baking soda, Mix throughly. Then add in eggs, oil, and milk. Then add this to the flour mixture.