A tangle of blackberry vines surrounding our campsite in Sunset Bay, Oregon, inspired these breakfast treats. Tangy orange zest and juicy blackberries are paired with hearty cornmeal in a moist, crumbly muffin.
Blackberry Orange Cornmeal Muffins
- 1/4 cup (1/2 stick) butter, melted and cooled
- 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup yellow cornmeal
- 1/2 cup sugar
- 1/2 tsp salt
- 1 Tbs fresh orange zest
- 1/2 cup milk
- 2 large eggs
- 2 Tbs orange juice
- 1 cup blackberries, tossed in 1 Tbs flour
Preheat oven to 375° and line twelve muffin cups with liners.
Sift together flour and baking powder and whisk in cornmeal, sugar, salt and orange zest. Whisk together melted butter, milk, orange juice and eggs. Add wet ingredients to flour mixture and stir just until combined. Gently fold in blackberries. Divide batter evenly among muffin cups. Bake for about 15 minutes, or until tops are golden and a tester comes out clean.