- Cook Time
- Prep Time
- 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)
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