Blackberry Corn Muffins

From Southern Living Magazine.

Blackberry Corn Muffins

Serves 24
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes


  • 2 cups Self-Rising White Cornmeal
  • 1/2 cup Sugar
  • 5 Large Eggs
  • 16oz Sour Cream
  • 1/2 cup Butter (melted)
  • 2 cups Frozen Blackberries


Step 1 Preheat oven to 450º. Stir together cornmeal and sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream and butter; add to cornmeal, stirring just until dry ingredients are moistened. Fold in blackberries. Spoon batter into 2 lightly greased 12-cup muffin pans, filling three-fourths full.
Step 2 Bake at 450º for 15 to 17 minutes or until tops are golden brown. Cool in pan on a wire rack 5 minutes.

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