Wild Blueberry Corn Muffins

Name: Wild Blueberry Corn Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Servings
Ingredients: 2 cups yellow cornmeal; 4 cups cake flour; 1 1/2 cups Granulated sugar; 3 tablespoons baking powder; 1 teaspoon Baking soda; 1/2 teaspoon salt; 3 cups low-fat buttermilk; 6 large eggs (12 oz); 1 cup unsalted butter, melted; 4 cups Wild Blueberries; 1 1/2 cups pecans, chopped (optional)

Author:
Jamie Geller Test Kitchens
Publish date:
Apr 5, 2010

30minDuration
20minCook Time
10minPrep Time
ServingsServings

Ingredients

2 cups yellow cornmeal
4 cups cake flour
1 1/2 cups Granulated sugar
3 tablespoons baking powder
1 teaspoon Baking soda
1/2 teaspoon salt
3 cups low-fat buttermilk
6 large eggs (12 oz)
1 cup unsalted butter, melted
4 cups Wild Blueberries
1 1/2 cups pecans, chopped (optional)

Preparation

1 In large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt; reserve.

2 In another bowl beat together buttermilk, eggs and butter; stir into flour mixture and mix just to blend.

3 Fold in Wild Blueberries and pecans, if desired.

4 Scoop 1/4-cup batter into each greased 1/3-cup muffin tin and bake in 400°F conventional oven or 375°F convection oven 18 to 22 minutes or until golden.

5 Serve warm. Yields approximately 36 muffins.

Source: Wild Blueberry Association of North America