Blackberry Cornbread Muffins

IMG_9301Hello Baking Buddies–  I’ll tell you, I’m having more fun cooking with the grand-girls staying here!  When I launch into dinner making, usually one of them will wander through the kitchen and pull up a chair to help.

So last week, I enlisted Charlotte to collect a few blackberries from the side yard and to help stir up these blackberry corn muffins to go along with a Taco-ish salad.  We had a grand time mixing and talking…

1  1/4 cup flour
3/4 cup cornmeal
2  1/2 tsp. baking powder
3/4  tsp. salt
1/4 to 1/2 cup sugar*
1 egg
3 tab. oil
1 cup milk
1  1/2 cup blackberries**


Stir together the flour, cornmeal, baking powder, salt and sugar.  Then mix in the egg, oil and milk.

I cut the blackberries in half because they were a little large– you can do that or leave them whole.  Carefully fold them into the cornbread batter, so they don’t stain the batter.

Spoon the mixture into 12 muffins papers set in muffin tine.

Bake them up at 250 degrees for 20 to 25 minutes until they just start to brown and are firm to the touch.

Serve them up warm with lots of butter*** and honey or blackberry jam…

*Larry likes less sugar in his cornbread. I like more.  Either measurement 1/4 or 1/2 works just fine.
**You can use any berries in place of blackberries–and 1 1/2 cups can be more or less…
***And did you read the cover story in the Time magazine this week– “Eat Butter!”  It looks like butter isn’t quite at bad for us as I’ve been thinking all these years. That makes my butter loving self happy!


9 thoughts on “Blackberry Cornbread Muffins

    • Well, to tell you the truth, it’s not much of a berry bush– got a real small crop this year. Not sure why. But it’s fun to grab a couple berries every time you pass by and pop them in your mouth. No hugs berry cobblers this year…

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