Blueberry Cornmeal Muffins

1 cup all-purpose flour

3/4 cup cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup sugar

1/2 cup vegetable oil

1/2 cup buttermilk

1 egg

3/4 - 1 cup blueberries


Coarse sugar crystals (optional)


Preheat oven to 400 degrees and line a muffin tin with paper muffin cups.


In a large bowl, mix the flour cornmeal, baking powder, baking soda and sugar.


In a another bowl whisk the oil, buttermilk and egg and pour in the dry ingredients.


Stir until just blended (batter will be lumpy) and fold in 1/2 of the blueberries.


Divide batter between muffin cups and top with remaining blueberries and coarse sugar crystals.


Bake for 15-20 minutes or until a toothpick comes out clean.


Makes 12