Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/1422/
Blueberry Corn Muffins
Yield: 36 muffins
Ingredients
| 2 | cups | (10 oz.) yellow cornmeal | |
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| 1 | lb. | cake flour | |
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| 1 1/2 | cups | granulated sugar | |
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| 3 | tablespoons | baking powder | |
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| 1 | teaspoon | baking soda | |
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| 1/2 | teaspoon | salt | |
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| 3 | cups | low-fat buttermilk* | |
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| 6 | large eggs | ||
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| 1 | cup | unsalted butter, melted | |
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| 1 | quart | fresh blueberries | |
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| 1 1/2 | cups | pecans, chopped (optional) | |
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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.
Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/1422/
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