Blueberry Corn Muffins

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Good things come to those who bake...

BLUEBERRY CORN MUFFINS

Makes: 16 muffins

Ingredients:

1 recipe Ultra-Rich Corn Muffin batter, with the following change:

Increase the canola oil to ⅓ cup.

1 ¼ cups fresh blueberries, washed and dried

Procedure:

1. Position the shelves to the upper and lower thirds of the oven. Heat the oven to 400º. Follow the pan preparation instructions for Ultra Rich Corn Muffins.

2. Prepare the Ultra-Rich Corn Muffin batter with the change noted above.

3. Place ¾ cup of blueberries in the work bowl of a food processor fitted with a steel blade. Pulse 3-4 times until very coarsely chopped. Immediately fold the chopped and remaining whole berries into the batter using an oversize rubber spatula.

4. Portion level scoops of the batter into the muffin cups using a #16 ice cream scoop (¼ cup capacity).

5. Bake for 20 - 25 minutes or until the muffins are golden brown and the tops are springy to the touch. To ensure even baking, towards the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven and place on a rack to cool.