MUFFIN: A tasty golden crust on top
Preheat the oven to 400°F (200°C) and line a muffin tin with papers.
In a large bowl, mix the flour, cornmeal, baking powder, baking soda and sugar and salt.
In a measuring jug or bowl, pour the oil and buttermilk and whisk or fork in the egg.
Stir the oil mixture into the bowl of dry ingredients — remembering that lumpiness is a good thing when making muffins — and gently fold half the blueberries into your thick golden batter.
Divide this batter between each muffin case (they will be about twothirds full) and drop the remaining blueberries on top; you should have about 3 for the top of each muffin.
Cook in the oven for 15 to 20 minutes, till a cake tester comes out cleanish (obviously it will be stained if it hits a berry).
Leave the muffins in the tin on a wire rack for 5 minutes, then remove the muffins, in their cases, to the wire rack to cool a little (not too much) before you serve or eat them.