1¼ cup flour
¾ cup corn meal
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 cup low fat milk
4 oz (1/2 a stick) butter melted
1 egg, beaten
1 pint fresh blueberries
Preheat oven to 400°. Grease and flour 12 muffin cups or 24 mini muffin cups.
Wash and check blueberries. Dry berries by rolling them around between two sheets of paper towel. Set aside.
Stir together flour, cornmeal, sugar, baking powder and soda until completely combined. In a small bowl, mix together milk, butter and egg. Stir egg mixture into dry ingredients just until moistened. Do not over mix. Fold blueberries into the batter.
Place batter into the prepared muffin cups using an ice cream scoop. Bake 15-20 minutes or until a toothpick or cake tester inserted into the center of a muffin comes out clean.
Remove from oven and cool a few minutes. Remove from pan and cool on a rack. Muffins are best eaten within a day of baking. They also keep well in the freezer and will defrost quickly.
For a pleasant variety, you can substitute 1½ cups chocolate chips for the blueberries. Bake as directed.