Wild blueberry muffins

1/4 cup sugar
1 1/4 cup flour
1/2 cup cornmeal
2 tsp baking powder
1 cup yogurt
1/4 cup oil
1 egg
3/4 cup wild blueberries (myrtilles sauvages at Picard)
1 tsp lemon zest
pinch cinnamon

In a large bowl mix together the flour, cornmeal, baking powder and cinnamon ingredients. I a second bowl, beat the egg then mix in the yogurt, sugar and oil. add the wet ingredients to the dry and mix until the flour blends in, but not any more. (It can make the muffins tough.) Gently fold in the blueberries and lemon zest.

Pour batter into paper-lined muffin cups, filling 3/4 full. Bake in preheated oven at 350° until golden and a knife inserted in the center comes out clean, about 15-20 minutes.