Corn muffins with rosemary-infused butter, chopped rosemary, blackberries, and cornmeal flour. The rosemary is piney and warm behind the sweet-tart berries and grainy cornmeal.
Rosemary in a muffin sounds like it belongs in a savoury recipe, but paired with blackberries and cornmeal, it makes something unexpected and unbelievably delicious. The butter melts with rosemary sprigs over low heat, infusing it before the sprigs are removed. That rosemary butter goes into a batter of cornmeal flour, all-purpose flour, eggs, and salt. Chopped rosemary and blackberries folded in last.
The rosemary is in the muffin twice: once infused into the butter and once chopped into the batter. You taste it as a piney, warm note behind the sweet-tart blackberries and the grainy cornmeal. It is subtle but it is there.
Tips for Making Blackberry Rosemary Corn Muffins
Infuse the butter with rosemary
Melt one stick of unsalted butter with three sprigs of rosemary over low heat. Let it cool. Remove the sprigs before adding to the batter.
This infusion step gives a smoother rosemary flavour than chopped rosemary alone. Both together give depth.
Fold the blackberries in gently
Fresh blackberries break easily. Fold them in at the very end with a spatula. A few broken ones are fine. They create purple streaks through the batter.
If using frozen, do not thaw. Fold them in frozen so they hold their shape during mixing.
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Blackberry Rosemary Corn Muffins
Total Time: 40 minutes
Yield: Makes 12 muffins 1x
Description
Blackberry Rosemary Corn Muffins are the perfect spring breakfast baked good.
Ingredients
Units
Scale
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a muffin tin with paper liners.
- In a small saucepan, melt the butter with the rosemary sprigs over low heat. Let it cool and remove the sprigs.
- In a large bowl, whisk together the eggs and egg yolk.
- Add the melted butter, cornmeal flour, all-purpose flour, and salt to the egg mixture and stir until combined.
- Fold in the chopped rosemary and blackberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8
- Sodium: 180
- Fat: 8
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
Frequently Asked Questions
Can I use dried rosemary?
Fresh rosemary is better for the butter infusion. If using dried for the chopped portion, use one tablespoon instead of a third of a cup. Dried rosemary is more concentrated.
Can I use a different berry?
Blueberries or raspberries both work. Blueberries stay firmer in the batter. Raspberries are more tart and break down more.
How many muffins does this make?
About twelve standard muffins. Fill the cups about two-thirds full. The batter rises but not dramatically.