1 c. all-purpose flour
1 c. yellow cornmeal
3 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. nonfat buttermilk
3 tbsp. vegetable oil
2 eggs
1 c. blueberries

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil and eggs; add to dry ingredients stirring just until moistened. Gently fold in blueberries.

Spoon batter evenly into 12 foil lined muffin cups. Bake at 400 degrees for 20 minutes. Remove from pan, let cool on a wire rack. Yield 1 dozen, 141 calories each.