Blueberry Corn Muffins

Yields 12 muffins or 24 mini-muffins

1 cup fresh or frozen blueberries (do not thaw)
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/4 cup vegetable oil

Preheat oven to 400 degrees.

Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in large mixing bowl. Stir with wooden spoon to mix well. Add egg, buttermilk, and oil. Do not mix the batter too much; it should be lumpy. Using a spatula, gently fold in the blueberries.

Fill greased muffin pans or paper muffin cups three-quarters full. Bake 18 minutes.

Run a table knife around the edge of each muffin to loosen it from the pan.