Blueberry Corn Muffins

Yield: 36 muffins

Ingredients

2 cups (10 oz.) yellow cornmeal

1 lb. 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

1 cup unsalted butter, melted

1 quart fresh blueberries

1 1/2 cups pecans, chopped (optional)

Directions:

In large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt; set aside.

In separate bowl beat together buttermilk, eggs and butter; stir into flour mixture and mix just to blend. Fold in blueberries and pecans.

Scoop 1/4-cup batter into each greased 1/3-cup muffin tin (36 total) and bake at 375 degrees for18 to 22 minutes or until golden. Serve warm.

*No buttermilk? Substitute 3 tablespoon lemon juice and enough milk to make 3 cups.

Please note that some ingredients and brands may not be available in every store.

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