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Wild Blueberry Corn Muffins

Wild Blueberry Corn Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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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)

Instructions

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