Delight in these moist and flavorful mixed berry corn muffins, perfect for breakfast or a snack.
Preheat the oven to 400°F and grease a muffin pan.
Ensure the oven is fully preheated for even baking.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Sift the dry ingredients to remove any lumps.
In another bowl, whisk together the buttermilk, applesauce, vanilla extract, and egg.
Ensure the wet ingredients are well combined for a smooth batter.
Pour the wet mixture into the dry ingredients and stir until just combined.
Do not overmix; the batter should be slightly lumpy.
Gently fold in the raspberries and blueberries.
Fold gently to avoid crushing the berries.
Spoon the batter evenly into the muffin cups.
Fill each cup about three-quarters full for even baking.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Remove the muffins from the oven and let them cool slightly before serving.
Serve warm for the best flavor and texture.
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