Wild Blueberry Corn Muffins

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

In large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt; reserve. In another bowl beat together buttermilk, eggs and butter; stir into flour mixture and mix just to blend. Fold in Wild Blueberries and pecans, if desired. 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. Serve warm. Yields approximately 36 muffins.

Nutritional Information per Serving
212 calories per muffin; 41% calories from fat