Blueberry Corn Muffins

(Yield: 1 dozen)

These are a great treat for breakfast.

Ingredients

1 ¼ cups all-purpose flour
¾ cup corn meal
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup skim milk
¼ cup vegetable oil
1 egg, beaten
1 ½ cups blueberries, fresh or frozen (if frozen, do not thaw)

Preheat oven to 400 degrees

Combine dry ingredients. In separate bowl, combine wet ingredients and add to dry. Stir until moistened, but do not over mix. Fold in blueberries.

Spray muffin pan with Pam. Spoon batter evenly in muffin cups. Bake for 15-18 minutes, or until firm when gently pressed. Cool on rack for five minutes, then turn out and eat ‘em up!