1 c. Three Rivers self-rising cornmeal mix
1 c. White Lily self-rising flour
1/3 c. sugar
1 egg, beaten
1 c. milk
1/4 c. vegetable oil
3/4 c. fresh or frozen blueberries

Preheat oven to 400 degrees. Coat 10 muffin cups with cooking spray; set aside.

Combine cornmeal mix, flour and sugar in mixing bowl. Make a well in center.

Combine egg, milk and oil; add to flour mixture, stirring just until moistened.

Fold in blueberries gently. Fill muffin cups 2/3 full. Bake for 20 to 25 minutes or until golden brown. Remove from pan; serve warm. Makes 10 muffins.