Blueberry Lemon Muffins

1 1/2 c all-purpose flour
1/2 c yellow cornmeal
1/2 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c blueberries
1 c buttermilk
3 Tbsp butter, melted
1 Tbsp grated lemon rind
1 egg, lightly beaten

Combine first six ingredients in a medium bowl. Stir in blueberries. Make a well in the center of the mixture. Combine buttermilk, butter, lemon rind and egg; stir well with a whisk. Add to flour mixture; stir until just moist.

Spoon batter into 12 prepared muffin cups; sprinkle evenly with 1 Tbsp sugar.

Bake in a 400 degree oven for 20 minutes or until a toothpick inserted in the center of muffin comes out clean. Remove muffins from pan immediately; cool on wire rack.

NOTES
From Cooking Light.
Untried.