Ingredients

1 cup cornmeal
1 cup flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
6 tablespoons margarine, melted
1 egg, slightly beaten
1 2/3 cups fresh or frozen blueberries

Directions

Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.

Sift the cornmeal, flour, sugar, baking powder and salt into mixing bowl. Make a well in the center and pour buttermilk, margarine and egg into well. Stir just until combined. Fold in the blueberries; fill each lined cup 2/3-full. Bake about 20-25 minutes. Makes 1 dozen muffins.

Each serving contains 155 calories; 4 gm fat; 174 mg sodium; 22 mg cholesterol.