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.