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.

2/3 cup all purpose flour
2/3 cup corn meal, medium grind
2/3 cup corn flour
4 tsp baking soda
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.


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