Blueberry Pecan Corn Muffins - cooking recipe

Ingredients

1 (6 1/2 ounce) box Jiffy corn muffin mix
1/3 cup buttermilk
1 egg
3 tablespoons butter, melted, divided
1 cup blueberries
1/2 cup pecans, chopped
1/2 teaspoon salt

Preparation

Heat oven to 400 degrees. Lightly coat 12 well muffin pan with nonstick cooking spray. In bowl, combine muffin mix, buttermilk, egg and 2 tbsp butter until blended. Gently fold in the blueberries and pecans.
Spoon batter into prepared pan. Brush tops with 1 tbsp butter. Bake 12 minutes or till golden brown. Let cool 5 minutes, remove from pan.