Title: Blueberry/blackberry cornbread muffins
 Categories: Bread
      Yield: 6 Servings
 
    3/4 c  White flour
    3/4 c  Corn meal
    1/4 c  Coarse ground cornmeal
           -included; optional
    1/4 c  Butter or margarine; melted
    1/3 c  Blackberries; blueberries
           -or a blend
      1    Egg
      1 ts Sugar (or more to taste)
      1 tb Milk
      1 ts Baking powder
    1/4 ts Salt
 
  I recommend that you use a high-quality non-stick muffin tin for this.  You can use an ordinary 
one, but be certain to grease it well, or the muffins will cling. If you overcook
  the muffin bottoms, you risk scorching the berries on to the tin.
  This recipe fills one 6-compartment tin, so simply double it for two,
  etc.
  
  Preheat oven to 425 degrees.  Thoroughly combine all dry ingredients
  in an ample mixing bowl.  Beat egg, combine with butter and milk, and
  fold into dry ingredients. Stir only until blended; allow mixture to
  remain slightly lumpy. Fold in berries and stir only enough to mix.
  (Over-mixing reduces crumbly texture of finished muffins). Select
  greased or non-stick muffin tin, fill compartments to two-thirds
  full, bake for approximately 20 minutes, or until tops begin to
  lightly brown. Remove to cool; muffins will soon contract and release
  from tin easily. Finish cooling on rack.
  
  CHILE-HEADS DIGEST V3 #053
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe