1 c. cornmeal
1 c. unbleached flour
1/3 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 c. buttermilk
6 tbsp. butter, melted (3/4 stick)
1 egg, slightly beaten
1 1/4 c. blueberries

Sift together cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Make a well in center; pour in buttermilk, butter, and egg. Stir just until combined. Gently fold in blueberries. Line muffin tins with paper liners; fill cups 2/3 full with batter. Bake at 400 degrees for 20-25 minutes until firm and golden. Makes 1 dozen muffins.