I can’t think of a better way to glorify a corn muffin than to add some juicy ripe blackberries. These are wonderful served warm with a pot of honey butter alongside. I heat a smooth rock from Boom Beach here on Isle au Haut while the muffins are baking, wrap it with a kitchen towel, and place it in the bottom of the serving basket to keep the muffins toasty warm.

image courtesy of themodernapron.blogspot.com

Blackberry Corn Muffins
Diana Santospago, The Inn at Isle au Haut Cookbook

1 2/3 cups all-purpose flour
1/3 cup yellow cornmeal
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blackberries (if using frozen, do not thaw)
2 eggs
3/4 cup milk
3 Tablespoons canola oil

Heat oven to 375.° Grease 10 cups of a standard 12 cup muffin pan.

In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. Whisk to combine. Add berries and toss to coat.

In another bowl, beat the eggs until frothy. Add the milk and oil and beat to combine. Add the egg mixture to the dry ingredients and mix until just combined. Divide into the 10 cups, half filling the 2 empty cups with water.

Bake for 25-30 minutes or until a tester comes out clean.

Makes 10 muffins.

Diana Santospago is the chef and innkeeper of The Inn at Isle au Haut.