Sift together cornmeal, flour, sugar, baking powder and salt into mixing bowl. Add egg, milk and shortening. Beat with rotary beater until smooth-about 1 minute. Mix 1 tablespoon flour and 1 tablespoon sugar. Place blueberries in bowl and sprinkle with flour/sugar mixture. Shake bowl until berries are evenly coated. Gently fold coated blueberries into batter. Pour batter into well-greased, preheated corn stick pans. Bake in hot oven (425 °F) for 15-20 minutes or until golden brown.
SHORT METHOD Use prepared corn muffin mix. Follow directions on package, adding flour and sugar coated blueberries to batter before baking. (NOTE: if corn stick pans are not available, pour batter into well-greased 8x8” baking pan and bake in hot oven (425°F) 20-25 minutes until golden brown.