Using cornmeal as a flour replacement gives these muffins an earthy, hearty taste and perfectly balances the oozing tartness of the fresh blackberries. Trust me, they won’t stick around for long (but they’ll photograph like royalty). Live long, eat muffins.
Blackberry Maple Corn Muffins
- 1.5 cups flour
- 2.5 cups yellow cornmeal
- 1.5 cups sugar (divided in half)
- 1 Tbs baking powder
- 3/4 tsp salt
- 2 cup buttermilk (or – 2 cups whole milk + 2 Tbs lemon juice)
- zest of 1 lemon
- 4 egg whites
- 2 tsp pure maple extract
- 1/2 cup unsweetened coconut flakes
This baking adventure began with a craving that just couldn’t be satisfied with traditional cornbread doused in maple syrup – though I tried. Perhaps it was temperature contrast of the refrigerated, off brand, certainly not from Vermont “maple” syrup sliding off the hot cornbread that wasn’t working for me, but after a few unsatisfying bites I decided I wanted something less sticky and more flavor-complicated (if that’s even really a thing). I used a template recipe for raspberry corn muffins as a reasonable starting point, then tweaked the recipe according to what ingredients I had available (blackberries instead of raspberries, for example) and those that I wanted to use (unopened vial of Adam’s pure maple extract).
1. Preheat oven to 350°F. Line muffin tin with disposable liners or coat wells with butter and spray edges with nonstick cooking spray.
2. In a large mixing bowl, combine flour, yellow cornmeal, baking powder, half of the sugar and salt.
3. You’re likely making your own buttermilk (because who buys buttermilk regularly anyway?) with milk and lemon juice. Simply add the lemon juice and lemon zest to the milk and let it sit for a few minutes – it’ll be nice and curdled by the time you start mixing. Otherwise, disregard this step.
4. Beat egg whites with remaining sugar (3/4 cup) until it forms stiff peaks (about 7 minutes). Add maple extract to egg whites halfway through the beating process.
5. Add buttermilk and blackberries to dry ingredients and stir THREE TIMES. It will be ugly and lumpy and gross. Never you mind.
6. Add egg whites and slowly, patiently, fold them into the batter. Not all of the egg whites will incorporate (that’s a good thing, makes muffins lighter and more airy).
7. Scoop into lined or buttered baking tins and top with unsweetened coconut flakes.
8. Bake for 15-20 minutes.
9. Try not to eat them all at once (Note: That’s my head hovering over the muffins below, creating an imposing shadow. Apparently I’ll box out the lighting if it means my face is that much closer to a recently baked good.)