Harps Foods Recipes


Blueberry Corn Muffins

Yield: 36 muffins



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.

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Harps Foods Recipes


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