Blackberry Blue Cornmeal Muffins
Yield: Makes 18 to 24 muffins | Total time: 30 min
Years ago, as the food editor for Cottage Living magazine, we featured a story on Austin's Liz Lambert, creator of the Hotel San José and El Cosmico in Marfa, among other unique and ultra hip places to lodge. The recipes were all from the brain and palate of Paula Disbrowe, the coolest "cowgirl" you'll ever meet. Her cookbook, "Cowgirl Cuisine" offers food full of flavor and sass. I've been making these blue cornmeal muffins for years and am finally posting her recipe.
I love Bob's Red Mill blue cornmeal for these muffins, which have a rustic texture, but yellow cornmeal can be used as well. As for the fruit, I use whatever is fresh and looks the juiciest, including blackberries, blueberries, and raspberries. The batter might seem a little thick, but the juice from the fruit brings it all together. Paula's recipe states it makes 16 standard muffins, but I've found I can make closer to 18 or even 24. Note: Paula suggests that if using frozen berries, stir them into the batter frozen just before baking so the batter doesn't become too streaky. For even baking, fill the empty cups in the tin with water.
- 2 cups all-purpose flour
- 1 cup blue cornmeal, such as Bob's Red Mill
- 1/2 cup light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups plain yogurt
- 1/3 cup corn oil
- 3 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- 3 large eggs, lightly beaten
- 1 pound fresh blackberries or blueberries (2 generous cups) (see note about frozen)
- Preheat oven to 375°. Grease two standard 12-cup muffin tins.
- Whisk together the flour, cornmeal, sugar, baking powder and soda, and salt in a large bowl. In a medium bowl, stir together the yogurt, oil, syrup, vanilla, and eggs. Using a rubber spatula, fold the wet ingredients into the dry ingredients until just mixed. Fold in the blackberries. (If chilling the batter overnight, add the blackberries just before baking.) Fill 16 to 18 of the muffin cups just to the top and bake for 10 to 15 minutes. Rotate the tins and bake an additional 10 to 12 minutes, until puffed and slightly golden and a tester inserted in the center comes out mostly clean.
- Allow muffins to cool for 5 minutes before inverting onto a cooling rack.
Date Published: August 8, 2017
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.