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Blueberry Buttermilk Muffins

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Position a rack in the center of the oven. Preheat the oven to 400 degrees. Grease bottoms only of a standard 12 muffin pan.

Whisk together in a large bowl:
2 cups all purpose flour
1/3 cup sugar
2 Tsp baking powder
1 tsp salt
1/2 Tsp baking soda

Whisk together in another bowl:
1 large egg
3/4 cup buttermilk
1/2 cup vegetable oil

Add to the flour mixture and mix together until the dry ingredients are moistened. Do not overmix; the batter should not be smooth.

Fold in:
1 cup fresh or frozen blueberries

Divide the batter among the muffin cups.

Position a rack in the center. Bake until a tooth pick inserted in 1 or 2 of the muffins comes out clean, about 20minutes. Let stand 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.