Wild Blueberry Corn Muffins

Ingredients

• • 10 oz. (2 cups) yellow cornmeal
  1 unit
• • 1 lb. (1 qt.) cake flour
  1 unit
• • 12 oz. (1 1/2 cups) granulated sugar
  1 unit
• • 1 1/4 oz. (3 Tbsp.) baking powder
  1 unit
• • 1 tsp. baking soda
  1 unit
• • 1/2 tsp. salt
  1 unit
• • 3 cups low-fat buttermilk
  1 unit
• • 12 oz. (6 large) eggs
  1 unit
• • 8 oz. (1 cup) unsalted butter

  melted
  1 unit
• • 1 1/2 lbs. (1 qt.) Wild blueberries
  1 unit
• • 6 oz. (1 1/2 cups) pecans

  chopped (optional)
  1 unit