Blackberry Cornbread Muffins

 Made on 11/27/11.

 Made again on 1/22/12

Recipe was from the Food Network Kitchens Cookbook

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1/2 cup sugar plus additional for sprinkling
1 TBS baking powder
1/2 tsp fine salt
1 whole large egg
1 large egg yolk
1 1/4 cups buttermilk
8 TBS unsalted butter, melted (1 stick)
1 tsp pure vanilla extract
1/2 to 1 cup blackberries
Muffin Steps:

1. Preheat oven to 375 F. Line twelve normal-sized muffin cups w/ paper liners. Whisk flour with the cornemal, sugar, baking powder, and salt in a medium bowl. In another medium bowl, lightly whisk the egg and yolk, then whisk in the buttermilk, butter and vanilla.
2. Quckly fold the buttermilk mix into the flour mix with a rubber spatula. Just before the batter comes together, fold in the blackberries. The batter will be slightly lumpy. Don't beat it too much or the muffins will be tough.
3. Divide batter evenly amoung the muffin cups and sprinkle the tops with sugar.
4. Bake until golden and a wooden toothpick inserted in centers comes out clean, about 20 mins. Turn muffins out of the cups and cool on a rack; serve warm.

My Notes: I used OXO medium-sized cookie scoop and they baked in only 15 mins. I had extra so I made mini ones and a mini muffin pan - those cooked in about 10 mins. Have also made this recipe with blueberries instead with good results.