Recipe: Blackberry Corn Muffins

This is the recipe that popped up for this past weekend from my Food Network calendar. It sounds yummy and I thought I'd share!

Blackberry Corn Muffins
makes 12 muffins

1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1/2 cup sugar, plus more for sprinlking
1 Tbsp baking power
1/2 tsp fine salt
1 whole large egg, plus 1 yolk, lightly beaten
1 1/4 cups buttermilk
8 Tbsp unsalted butter, melted
1 tsp pure vanilla extract
1/2 cup fresh blackberries

1. Preheat over to 375. Line a 12 cup muffin pan with baking papers and set aside.

2. Stir flour, cornmeal, sugar, baking powder and salt together in a medium bowl using a whisk. Set aside. Whisk eggs, buttermilk, butter and vanilla together in a medium bowl. Fold egg mixture into dry ingredients using a rubber spatula, mixing just until batter forms but remains slighly lumpy. Fold in blackberries.

3. Divide batter amont muffin cups, sprinkle with sugar and bake on top rack of oven until muffins are golden and a wooden toothpick inserted in center tests clean, about 20 minutes. Release muffins from tin and transfer to cooling rack. Serve warm.