Ingredients
1 stick unsalted butter, room temperature, plus more for brushing (optional)
2 cups almond flour
1/2 cup fine cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup sugar, plus more for sprinkling
Grated zest of 1/2 lemon
3 large eggs, room temperature
1 1/2 cups fresh blackberries, halved
Preparation
Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a small bowl, whisk together almond flour, cornmeal, baking powder, and salt. Beat butter with sugar and lemon zest on medium-high speed until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients and beat until just combined. Fold in 1 cup blackberries.
Divide batter evenly among muffin cups. Scatter remaining 1/2 cup blackberries on top; sprinkle with sugar. Bake until golden and tops spring back when lightly touched, about 25 minutes. Let cool 5 minutes in tin, then run an offset spatula around edges and transfer to a wire rack; let cool completely.
