Blackberry Lemon Cornbread Muffins

01Method

1. 1

   Heat the oven to 375°F (190°C). Coat a standard 12-cup muffin tin with cooking spray or fit each cup with a paper liner.

2. 2

   Whisk together the flour, cornmeal, brown sugar, baking powder, and salt in a large mixing bowl.

3. 3

   In a separate bowl, combine the milk, melted butter, hot honey, beaten egg, lemon juice, and lemon zest. Pour the wet mixture into the dry ingredients and stir until just incorporated — do not overmix. Gently fold in the blackberries, then divide the batter evenly among the prepared muffin cups.

4. 4

   Bake until the tops are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins rest in the pan for 5 minutes before transferring to a rack.