If you like cornmeal than these Berry Cornmeal Muffins will definitely become a favorite. They have that delightful taste and crunch that only cornmeal can provide and fresh berries and lemon zest add wonderful flavor. And don't worry if fresh berries are out of season, as these Berry Cornmeal Muffins are just as good with frozen berries or you can even make them with dried fruit.

If you use frozen berries, instead of fresh, do not defrost the berries as this will cause them to soften and bleed into the batter. Now, the berry cornmeal muffin batter does not use butter, instead the fat is in liquid form. Using oil makes the muffins wonderfully moist and tender because oil prevents the development of gluten in the flour. As the recipe name implies, cornmeal takes center stage in these berry cornmeal muffins and it gives them a nice crunchy texture. Cornmeal is made from dried white or yellow corn that has been ground. John Marini in his book The Dictionary of American Food and Drink tells us that whether you like white or yellow cornmeal seems to be regional; with the South and Midwest being partial to white. I prefer to use the fine cornmeal in this recipe but you could use a coarser ground if you like.

Berry Cornmeal Muffins: Preheat oven to 400 degrees F (205 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Can also line with paper liners. Set aside.

In a large bowl combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. In a separate bowl combine 2 tablespoons of this mixture with the berries.

In a large measuring cup or bowl whisk together the egg, milk, oil, and vanilla extract.

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently stir in the berries. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with batter, using two spoons or an ice cream scoop. Sprinkle with the white sugar. Place in the oven and bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15 - 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes 12 regular sized muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.

Source:

Stern, Bonnie. 'More Heart Smart Cooking with Bonnie Stern'. Random House of Canada. Toronto: 1997.

Berry Cornmeal Muffins:

1 1/2 cups (195 grams) all-purpose flour

3/4 cup (125 grams) cornmeal

1/2 cup (100 grams) granulated white sugar

4 teaspoons baking powder

1/4 teaspoon salt

Zest of one lemon

1 cup fresh or frozen berries (blueberries, raspberries, and/or blackberries)

1 large egg, lightly beaten

1 cup (240 ml) milk

1/4 cup (60 ml) safflower or canola oil

1 teaspoon pure vanilla extract

Garnish:

2 tablespoons white sugar (coarse or granulated)

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