Wild Blueberry Corn Muffins

Ingredients

 * • 10 oz. (2 cups) yellow cornmeal
 * • 1 lb. (1 qt.) cake flour
 * • 12 oz. (1 1/2 cups) granulated sugar
 * • 1 1/4 oz. (3 Tbsp.) baking powder
 * • 1 tsp. baking soda
 * • 1/2 tsp. salt
 * • 3 cups low-fat buttermilk
 * • 12 oz. (6 large) eggs
 * • 8 oz. (1 cup) unsalted butter, melted
 * • 1 1/2 lbs. (1 qt.) Wild blueberries
 * • 6 oz. (1 1/2 cups) pecans, chopped (optional)
 * • 8 oz. (1 cup) unsalted butter, melted
 * • 1 1/2 lbs. (1 qt.) Wild blueberries
 * • 6 oz. (1 1/2 cups) pecans, chopped (optional)

Directions
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 (#20) 1/4-cup batter into each greased 1/3-cup muffin tin (36 total) and bake in 400 °F conventional oven or 375 °F convection oven 18–22 minutes or until golden. Serve warm.

Yield: Approximately 36 muffins; Calories per muffin: 212; Calories from fat: 87