Wild Blueberry Corn Muffins

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Wild Blueberry Corn Muffins
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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

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