Blackberry Corn Muffins

• 1 1/2 cups cornmeal
• 1 cup sifted all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 extra-large eggs, at room temperature
• 1 1/2 cups milk
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
• 1/2 cup fresh or frozen corn kernels
• 1 cup blackberries, plus 3 blackberries for the top of each muffin

1. Position an oven rack in the middle of the oven.
2. Preheat the oven to 375F.
3. Line a standard muffin pan with paper baking cups or lightly butter the muffin cups.
4. Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl; set aside.
5. Using a mixer set on medium speed, beat the eggs briefly in a large mixing bowl.
6. Add the milk and butter and beat for 1 minute.
7. Turn the mixer to low.
8. Combine the flour mixture with the milk mixture and beat the batter briefly, just until the flour is incorporated, with no streaks of flour remaining.
9. Fold in the corn kernels and 1 cup blackberries.
10. Dont worry if the berries break apart.
11. No need to be too careful about it.
12. Spoon the batter into the muffin cups, filling them two-thirds full.
13. Place 3 blackberries on top of each muffin.
14. Bake the muffins for 18 to 20 minutes, or until the tops spring back when pressed lightly or a toothpick inserted into the center comes out clean.
15. Remove the muffins from the oven and allow to cool in the pan for 5 minutes.
16. Remove the muffins from the pan, transfer to a wire rack, and allow to cool for 15 minutes.

cornmeal, flour, sugar, baking powder, kosher salt, eggs, milk, unsalted butter, corn, blackberries

Taken from www.epicurious.com/recipes/food/views/blackberry-corn-muffins-381751 (may not work)