Blueberry Corn Muffins

1 1/3 c Unbleached flour
2 Eggs
2/3 c Corn flour
1 c Milk
2 ts Baking powder
1 c Buttermilk
1/2 ts Baking soda
1/4 c Melted butter
1/2 ts Salt
1 (up to) 2 c Blueberries
1/4 c Sugar

Sift the dry ingredients together. Beat the eggs, milk, buttermilk and butter together. Pour the egg mixture into the flour mixture and stir just enough to moisten the dry ingredients. Fold the blueberries into the batter. Grease a muffin tin and fill the muffin cups 2/3 full with batter. Bake at 400 F for 20 minutes or until golden brown.

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