BLUEBERRY CORN MUFFINS

Ingredients

1 cup cornmeal
1 cup unbleached, all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
6 tablespoons unsalted butter, softened
1 egg, slightly beaten
1 2/3 cups blueberries

Preparation

Sift together first five ingredients into a mixing bowl. Make a well in the center and pour in buttermilk, butter and egg. Stir until just combined. Fold in blueberries. Fill lined or greased muffin cups about 2/3 full with batter. Bake until firm and golden, 20 to 25 minutes, in preheated 450-degree oven.