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Blueberry Corn Muffins

Preheat the oven to 400 degrees.

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup orange juice
1/2 cup butter melted
1 egg beaten
1 Tablespoon grated orange zest
2 cups fresh blueberries (1 pint)

Grease 12 muffin cups In a large bowl, combine the all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, baking soda, and salt. In a small bowl, combine the buttermilk, orange juice, butter, egg, and orange zest. Add to the flour mixture and mix just until the dry ingredients are moistened. Fold in the blueberries. Scoop the batter into the prepared muffin cups and bake 15-20 minutes or until a wooden toothpick inserted in the center comes out clean. Turn out on a wire rack to cool.