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BLUEBERRY CORN MUFFINS
Makes about 15 muffins

1 1/2 c. all-purpose flour
3/4 c. yellow cornmeal
2/3 c. sugar
5 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
pinch of nutmeg
1/2 c. unsalted butter (1 stick), melted
1 egg
1 c. skim milk
1 tsp. vanilla
1 c. blueberries

Preheat oven to 400 degrees F. Lightly oil muffin tins (or line tins with papers).
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, whisk together melted butter, egg, milk, and vanilla. Add the wet ingredients to the dry ingredients and stir together with a fork. Don’t overmix.
Fold in the blueberries.
Fill muffin tins 2/3 full with batter and bake 15 to 18 minutes, until golden.