Photo: Becky Luigart-Stayner
Hands-on Time
15 Mins
Total Time
35 Mins
Makes 2 dozen

How to Make It

Step 1

Preheat oven to 450°. Stir together cornmeal and sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, and butter; add to cornmeal, stirring just until dry ingredients are moistened. Fold in blackberries. Spoon batter into 2 lightly greased 12-cup muffin pans, filling three-fourths full.

Step 2

Bake at 450° for 15 to 17 minutes or until tops are golden brown. Cool in pan on a wire rack 5 minutes.

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Ratings & Reviews

pabradley's Review

November 22, 2011
Really easy to make, and not very sweet. I served them with apricot jam to raves. Let the batter sit for a bit before you bake it and they'll rise better.

SandyK2's Review

March 10, 2012

audreyberg's Review

October 28, 2011
These were delicious! More savory than sweet. I topped with a garlic butter, which some found odd, but raved about the combo.