Ingredients

The following ingredients have 4 Servings
  • 1 1/4 c. all-purpose flour
  • 1/2 c. fine-ground cornmeal
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/4 c. granulated sugar (divided)
  • 1/2 c. buttermilk (at room temperature)
  • 2 large eggs (at room temperature)
  • 7 Tbs. unsalted butter (melted and cooled slightly)
  • 12 oz. fresh blackberries ((2 6-oz. containers))

Instruction

  • Preheat oven to 375. Line 1-2 muffin tins with paper liners and set aside.
  • In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 c. plus 2 Tbs. of the sugar. Set aside.
  • Add the eggs and buttermilk to the cooled butter and whisk to combine. Add to the dry mixture and whisk until just combined.
  • Portion batter into prepared muffin tins, filling only to the half way point.
  • Place 3-4 berries on the top of each cupcake, pressing it into the batter. Sprinkle with remaining 2 Tbs. sugar. Bake in preheated oven 20-25 minutes, rotating racks halfway through. Cupcakes are ready when a toothpick inserted into the center comes out clean.
  • Allow to cool in the pan for a few minutes before moving to a wire rack to cool completely.