Ingredients:

1 c yellow cornmeal
1 c sifted flour 
1/3-1/2 c sugar	
4 tsp baking powder
1/2 tsp salt
1 c milk
1 beaten egg, room temp
1/4 c oil
1 tsp orange zest
1 c blueberries, fresh or frozen but not thawed
	

Preparation:

Preheat oven to 425 degrees. Grease muffin pans cooking spray, shortening, or oil. Sift dry ingredients together in a large bowl. Add milk, egg, oil, and orange zest. Stir until almost smooth. Fold in blueberries. Fill standard-sized muffin pans about 2/3s full. Bake 20-25 minutes. Serve hot with butter and honey. Leftovers are good reheated in the microwave.