3/4 c. cornmeal
2/3 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
3/4 c. milk
1/3 c. vegetable oil
1/2 c. blueberries (fresh or frozen)

Place two paper baking cups in six 6 oz. custard cups. Combine cornmeal, next 4 ingredients. Combine egg, milk, oil; stir into cornmeal until moistened (batter will be lumpy); fold in blueberries. Spoon into cups. Arrange cups in microwave in circle. Cook on High 3 1/2 to 6 minutes until tops are dry; rotate and rearrange once during cooking. Let stand 10 minutes. With knife, loosen edges of muffins. Makes 6.