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Blueberry Corn Muffins

• 2/3 cup Sartaj Corn Flour
• 1 1/4 cups Sartaj Soft White Flour
• 1/3 cup white sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup cooking oil
• 1 cup milk
• 1 egg beaten
• 1 cup blueberries (fresh or frozen)

Preheat oven to 400F. In a large bowl, combine Sartaj Corn Flour, Sartaj Soft White flour, sugar, baking powder and salt. Make a �well� in the middle of the flour mixture. In a separate bowl, combine oil, milk and eggs. Add into �well� of flour mixture. Mix together. Fold in blueberries. Fill greased or lined muffin tins three-quarters full and bake for 20 minutes or until toothpick inserted in center comes out clean. Topping: Combine 3 tbsp lemon juice and 1/4 cup sugar into saucepan. Heat and stir until sugar is dissolved. Brush mixture over hot muffins. Enjoy!

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