Three-Berry Corn Muffins
These are the perfect summer muffin, delicious and pretty, with a juice-stained golden crumb. In berry season, make several batches of these; then freeze the overrun. You will be happy you did, especially when the season, so short lived, has come and gone. Luxe as is, these become decadent with a dab of mascarpone on top. And don't limit them just to breakfast. They are special any time of day.
Ingredients
- 12 tablespoons which is 1 ½ sticks of unsalted butter
- 2 cups all-purpose flour
- 2 cups yellow cornmeal
- ⅔ cup sugar
- 1 ½ tablespoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1 cup mixed fresh berries blueberries, raspberries, and blackberries
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease and flour muffin cups.
- Melt the butter in a small saucepan; set aside to cool.
- Into a medium bowl, sift together the flour, cornmeal, sugar, baking powder, and salt.
- In a large bowl, stir together the melted butter, eggs, and buttermilk until combined. Stir in the dry ingredients and continue stirring until incorporated. By hand, gently fold in the mixed berries, being careful not to crush.
- Spoon the batter into the prepared muffin cups, filling each about three- quarters full. Bake 20 to 25 minutes, until the tops are golden and spring back when touched. Let the muffins cool in the pan and serve warm or at room temperature. Store, well wrapped in plastic, at room temperature or in the freezer