Golden corn muffins sweetened with honey and bursting with blueberries.

Blueberry Corn Muffins

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 large egg
1/3 cup honey
1/3 cup granulated sugar
3/4 cup milk
2 cups blueberries

1 tablespoon all-purpose flour

1. Heat oven to 425°F (220°C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. Combine 1 cup flour, cornmeal, baking powder and salt in a medium bowl; make a well in the center.
3. In another bowl, whisk together the melted butter, egg, honey, sugar and milk. Pour mixture into well. Mix batter until just moistened; do not over mix.
4. Toss blueberries with 1 tablespoon flour and gently fold into batter.
5. Fill prepared muffin tins two-thirds full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.

Makes 1 dozen muffins.