Blackberry-Cornmeal Cupcakes

We made these with some yummy blackberries, and they were really easy to make. The recipe is from Martha Stewart's Cupcakes book...

Blackberry-Cornmeal Cupcakes

1 1/4 cups all-purpose flour

1/2 cup fine-ground yellow cornmeal

2 tsps baking powder

1 tsp salt

1 1/4 cups sugar

1/2 cup buttermilk, room temp

2 large eggs, room temp

7 tablespoons unsalted butter, melted and cooled

1-2 containers (6 oz each) fresh blackberries

1. Preheat oven to 375. Line muffin tins w/ paper liners. Whisk together flour, cornmeal, baking powder, salt and 1 cup plus 2 tablespoons sugar. In separate bowl, whisk buttermilk, eggs, and melted butter. Pour over flour mixture, whisking to combine.
2. Fill each cupcake liner w/ ~1/4 cup batter. Top batter w/ 3-4 blackberries per cupcake. Sprinkle cupcakes w/ remaining 2 tablespoons sugar.
3. Bake for 20-30 minutes, rotating halfway through, until evenly browned on top. Transfer to wire rack and cool completely before removing cupcakes. Best eaten day they are baked, but will keep up to 2 days at room temp in airtight container.