Blueberry corn muffin recipe and photo courtesy of Wild Blueberries.
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 blueberries
- 1 1/2 cups pecans, chopped (optional)
Preparation:
Pre-heat oven to 400 degrees and lightly grease or line a muffin tin.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt then set aside.
In another bowl, beat together the buttermilk, eggs and butter, then stir into flour mixture and mix just until blended; do not overmix.
Fold in blueberries and optional pecans, if desired.
Spoon batter into muffin tins, filling each cup with about 1/4 cup batter. Bake for 18-22 minutes, or until golden.
Serve warm.
Makes approximately 3 dozen muffins.
Nutritional information per muffin:
212 calories; 41% calories from fat
