Blackberry Cornmeal Muffins

These taste like summer to me! I used frozen (defrosted) blackberries, probably twice as much as the recipe calls for, but then you get more (and fruitier) muffins!

Blackberry Corn Muffins
1 1/2 cups all-purpose flour (I actually use whole wheat pastry flour)
1 1/2 cups cornmeal
1/2 cup sugar, plus additional for sprinkling
1 Tbsp. baking powder
1/2 tsp. salt
1 whole large egg
1 large egg yolk
1 1/4 cups buttermilk
8 Tbsp. (1 stick) melted butter
1 tsp pure vanilla extract
1/2 to 1 cup (or more!) blackberries

Preheat oven to 375F. Line muffin tin with paper cups, or grease. Whisk the flour with the cornmeal, sugar, salt, and baking powder in a large bowl. In another (medium) bowl, lightly whisk the egg and egg yolk, then whisk in buttermilk, butter, and vanilla.

Mix the wet ingredients into the dry ingredients, then gently fold in blackberries. Divide batter into muffin tin, sprinkle with sugar, and bake for about 20 minutes, or until a wooden toothpick inserted in the middle of a muffin comes out clean. makes 12-16 muffins, depending on how many blackberries you use.