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Blackberry Cornmeal Cupcakes
5 from 1 vote

Blackberry Cornmeal Cupcakes

These Blackberry Cornmeal Cupcakes are an unexpected but delicious combo. The fresh blackberries are a burst of flavor in a just barely sweet cornmeal cupcake. 

Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16
Author Liz


  • 1 1/4 c. all-purpose flour
  • 1/2 c. fine-ground cornmeal
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/4 c. granulated sugar divided
  • 1/2 c. buttermilk at room temperature
  • 2 large eggs at room temperature
  • 7 Tbs. unsalted butter melted and cooled slightly
  • 12 oz. fresh blackberries (2 6-oz. containers)


  1. Preheat oven to 375. Line 1-2 muffin tins with paper liners and set aside.
  2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 c. plus 2 Tbs. of the sugar. Set aside.

  3. Add the eggs and buttermilk to the cooled butter and whisk to combine. Add to the dry mixture and whisk until just combined.
  4. Portion batter into prepared muffin tins, filling only to the half way point.

  5. Place 3-4 berries on the top of each cupcake, pressing it into the batter. Sprinkle with remaining 2 Tbs. sugar. Bake in preheated oven 20-25 minutes, rotating racks halfway through. Cupcakes are ready when a toothpick inserted into the center comes out clean.

  6. Allow to cool in the pan for a few minutes before moving to a wire rack to cool completely.

Recipe Notes

  • If you don't have buttermilk, you can make it by combining 1/2 c. milk and 1/2 Tbs. white vinegar or lemon juice.
  • If you have Turbinado sugar (such as Sugar in the Raw), you can use that for sprinkling on the top instead.