Blackberry-Cornmeal Cupcakes

Directions

1. 1
   Preheat oven to 375F.
2. 2
   Line standard muffin tins with paper liners.
3. 3
   Whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar.
4. 4
   In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
5. 5
   Fill each lined cup with a scant 1/4 cup batter.
6. 6
   Top batter with blackberries (3 to 4 berries per cup), then sprinkle evenly with remaining 2 tablespoons sugar.
7. 7
   Bake, rotating tins halfway through, until evenly browned on top, 20 to 25 minutes.
8. 8
   Transfer to a wire rack to cool completely before removing cupcakes.
9. 9
   Cupcakes are best eaten the day they are baked, but will keep up to 2 days at room temperature in airtight containers.