GLUTEN-FREE BLACKBERRY-CORNMEAL MUFFINS
To make your own almond flour, pulse 1 cup of sliced or slivered almonds at a time in a food processor until finely ground.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 1h5m
Yield Makes one dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a small bowl, whisk together almond flour, cornmeal, baking powder, and salt. Beat butter with sugar and lemon zest on medium-high speed until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients and beat until just combined. Fold in 1 cup blackberries.
- Divide batter evenly among muffin cups. Scatter remaining 1/2 cup blackberries on top; sprinkle with sugar. Bake until golden and tops spring back when lightly touched, about 25 minutes. Let cool 5 minutes in tin, then run an offset spatula around edges and transfer to a wire rack; let cool completely.
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