Blueberry Corn Muffins

Heat the oven to 400°F. Line 12 muffin cups with paper liners.

Sift the cornmeal, flour, sugar, baking powder, and salt into a mixing bowl. Make a well in the center and pour the buttermilk, butter, and egg into the well. Stir just until combined.

Fold in the blueberries just until combined.

Fill each lined cup two thirds full with batter. Bake until firm and golden, 20 to 25 minutes.