Ingredients

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
1 cup sugar, divided
1 large egg
1 cup milk
5 tablespoons butter, melted
1 cup fresh, frozen or dried blueberries

Directions

Preheat oven to 400 degrees. Lightly spray 12 muffin cups with nonstick spray; set aside.

In a large bowl, combine flour, baking powder and salt. Stir in cornmeal and 2/3 cup of the sugar; set aside. In a separate bowl, combine egg, milk and butter, beat to blend. Stir the milk mixture into the flour mixture just until the mixture is moistened. Do not over mix. Gently fold in blueberries.

Spoon the batter into the muffin cups. Sprinkle tops with the remaining sugar. Bake in the center of the oven until golden brown, 20-24 minutes. Gently loosen with a knife before removing from cups. Makes 12.