Corn muffins always taste better with a few added ingredients. This recipe is for mixed berry corn muffins. Using my standard jumbo corn muffin recipe, I simply added 1 1/2 cups of frozen mixed berries (blueberries, raspberries and black berries). Due to the increased moisture from the frozen berries an additional 10 minutes of baking time is required.
Dry
- 2/3 cup all purpose flour
- 2/3 cup corn meal, medium grind
- 2/3 cup corn flour
- 4 tsp baking powder
- 1 tsp salt
- 1/2 cup sugar
- 1 1/2 cups mixed frozen berries
- 1 jumbo egg
- 2/3 cup canola oil
- 1 cup whole milk

- Pre-heat the oven to 400 degrees F.
- Combine all of the dry ingredients.
- In a separate mixing bowl, whisk the egg, oil and milk to combine.
- Add the frozen mixed berries and dry ingredients and gently mix until all components are incorporated.
- Evenly distribute the mixture between six jumbo muffin cups in a jumbo muffin pan.
- Place on the middle oven shelf and bake for 40 minutes.
- Remove from the oven and allow to cool for 15-20 minutes.
- Remove from the muffin tin and allow to cool.
- Self rising flour
- Buttermilk
- Blueberries