Blackberry Cornmeal Muffins

Blackberry Cornmeal Muffins

If you plan on using frozen blackberries, just be sure to toss with 1 tablespoon of flour before adding to the batter — this will help prevent them from sinking straight to the bottom of the muffin and staining the batter.


1 cup all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
1/2 cup light brown sugar, firmly packed
1 Tbsp. baking powder
1 Tbsp. baking soda
3/4 tsp. salt
1 1/2 cups plain low-fat yogurt
1/3 cup vegetable oil
3 Tbsp. Agave syrup (or, if you prefer, honey or maple syrup)
2 tsp. vanilla extract
3 eggs
2 heaping cups fresh or frozen blackberries


Preheat the oven to 375 F, and grease two muffin pans.

Whisk together the first six ingredients in a large bowl. Stir together the yogurt, oil, agave syrup, vanilla and eggs in a separate bowl. Fold wet ingredients into dry mixture with a rubber spatula or wooden spoon until combined. Gently fold in berries.

Fill muffin cups to the top and bake for 10 minutes. Rotate pans and bake 10-12 minutes longer or until muffins are slightly golden and a toothpick comes out clean when inserted into the center. Cool muffins in pans for 5 minutes before transferring to a cooling rack.