Blackberry-Cornmeal Cupcakes

• 1 1/4 cups all-purpose flour
• 1/2 cup fine-ground yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups sugar
• 1/2 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 7 tablespoons unsalted butter, melted and cooled
• 1 to 2 containers (6 ounces each) fresh blackberries

1. Preheat oven to 375F.
2. Line standard muffin tins with paper liners.
3. Whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar.
4. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
5. Fill each lined cup with a scant 1/4 cup batter.
6. Top batter with blackberries (3 to 4 berries per cup), then sprinkle evenly with remaining 2 tablespoons sugar.
7. Bake, rotating tins halfway through, until evenly browned on top, 20 to 25 minutes.
8. Transfer to a wire rack to cool completely before removing cupcakes.
9. Cupcakes are best eaten the day they are baked, but will keep up to 2 days at room temperature in airtight containers.

flour, fineground yellow cornmeal, baking powder, salt, sugar, buttermilk, eggs, unsalted butter, containers

Taken from www.epicurious.com/recipes/food/views/blackberry-cornmeal-cupcakes-389942 (may not work)