Blueberry Corn-Muffins for the easily lost cook

I am not a great cook. I do have a few favorites I do well, though. I've noticed that they are all recipes that are, um, -forgiving. I do best with a recipe for the more 'subjective' cook, -a recipe I can add or take away from and it will still turn out. I've discovered lately that I also like uncomplicated recipes, ones without too many ingredients and/or too many steps.

I found this blueberry corn muffin recipe in a magazine, sorry- I don't remember which one. It's very easy, short list of ingredients, and a surprising mix of flavors.
I am reveling in its awesomeness this week...!

Corn muffins with blueberries

1 cup yellow cornmeal
1 cup flour
1/2 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1 large egg
6 tablespoons unsalted butter, melted and cooled
1 cup corn kernels (listed as fresh, but I used canned)
1 cup or more blueberries
raw sugar (turbinado) for sprinkling on top

Preheat oven to 400 degrees. Place baking liners in 12 cup muffin pan

Combine flour, cornmeal, granulated sugar, baking powder and salt in a bowl and set aside.

In a separate bowl, whisk buttermilk, egg and butter together and then stir in dry ingredients until just combined. Gently fold in blueberries and corn.

Divide batter among muffin cups and sprinkle with the raw sugar. (I happen to think the more the better...mmm, sugar)

Bake about 25 minutes, cool.

Easy, internet friends, and soo worth it....