blueberry corn muffins

Blueberry Corn Muffins
1 C yellow (or white) cornmeal
1 C flour
3 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
1 egg, slightly beaten
1 C milk
1/4 C vegetable oil
 1 C blueberries

1. Mix dry ingredients in a large bowl. Make a well in the center.
2. In a separate bowl, mix egg, milk, and oil. Add to the well in the dry ingredients and stir until just moistened.
3. Fold in blueberries (rinsed and drained, or you can use frozen), being careful not to mash the berries.
4. Lightly grease a muffin pan and fill each cup 2/3 full. Bake for 20 minutes at 400 degrees. Brush tops with melted butter if desired.