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.
In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 c. plus 2 Tbs. of the sugar. Set aside.
Portion batter into prepared muffin tins, filling only to the half way point.
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.
Allow to cool in the pan for a few minutes before moving to a wire rack to cool completely.