Blueberry Pecan Corn Muffins

I found this in the magazine "First for women" and it sounded easy and good!

• Ready In: 22 mins
• Serves: 9
• Yields: 9 muffins

Ingredients

• 1 (6 1/2ounce) 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

Directions

1. 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.
2. 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.