1 1/4 c. flour
3/4 c. cornmeal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 c. milk
1/4 c. vegetable oil
1 egg, beaten
1 c. fresh or frozen blueberries, partially thawed

Heat oven to 425 degrees. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Combine dry ingredients. Stir in milk, oil, and egg mixing just until dry ingredients are moistened. Fold in blueberries. Fill prepared muffin cups 3/4 full. Bake 15-20 minutes until golden brown.