Ashville IGA Recipes
https://ashville.iga.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.
Ashville IGA Recipes
https://ashville.iga.com/Recipes/Detail/1422/Blueberry_Corn_Muffins
Be the first to comment on this recipe!
Add a Comment Login