EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1422/Blueberry_Corn_Muffins
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.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1422/Blueberry_Corn_Muffins