Blackberry Cornbread Muffins

Ingredients

• 2 cups blackberries frozen
• 0.5 cup butter melted
• 2 cups self-rising cornmeal white
• 5 large eggs 
• 16 oz cup heavy whipping cream sour
• 0.5 cup sugar 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack

Directions

1. Preheat oven to 45
2. Stir together cornmeal and sugar in a large bowl; make a well in center of mixture.
3. Whisk together eggs, sour cream, and butter; add to cornmeal, stirring just until dry ingredients are moistened. Fold in blackberries. Spoon batter into 2 lightly greased 12-cup muffin pans, filling three-fourths full.
4. Bake at 450 for 15 to 17 minutes or until tops are golden brown. Cool in pan on a wire rack 5 minutes.