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Blueberry Corn Muffins

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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