Blackberry Cornmeal Muffins
These Blackberry Cornmeal Muffins combine the sweetness of blackberries with the hearty texture of cornmeal, making them perfect for breakfast or as a delightful snack.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup almond milk (or any plant-based milk)
- 1/2 cup maple syrup (or sugar)
- 1/4 cup melted coconut oil
Filling
- 1 cup fresh blackberries Choose ripe blackberries for best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, combine the almond milk, maple syrup, and melted coconut oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blackberries.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before enjoying.
Notes
Serve warm or at room temperature. They can be enjoyed with coffee or tea. Spread a little butter or honey for an extra treat. Store leftovers in an airtight container for up to three days at room temperature or up to a week in the refrigerator. For longer storage, freeze them in a zip-top bag.