1 c. flour
3 tbsp. sugar
1/2 tsp. baking soda
1 c. non fat buttermilk
3 tbsp. vegetable oil
1 c. yellow corn
1 tsp. baking powder
1/4 tsp. salt
2 eggs
1 c. fresh blueberries

Combine flour, cornmeal, sugar, baking powder, baking soda and salt 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 into foil lined muffin cups. Bake at 400 degrees for 20 minutes.