Blueberry Corn Muffins

2/3 cup Sartaj Whole Grain Corn Flour
1 1/4 cup Sartaj Whole Grain Soft White Flour
1/3 cups 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 400 degrees.

In a large bowl, combine Corn Flour, all purpose 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 the centre 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 and enjoy.