Blueberry & Lemon Cornbread Muffins

1)  1 c buttermilk
2)  1/2 c cornmeal
3)  2 1/4 c flour minus 2 T,  replaced with 2T cornstarch
4)   2 t baking powder
5)  1 t baking soda
6)  1/2 t salt
7)  1/2 c Crisco vegetable oil
8)  1 c sugar
9)  zest from 1 large lemon
10)  2 t vanilla
11)  2 large eggs
12)  1 c blueberries

Oven 400, line 12 - 15 muffin tins with paper cups
Mix  1)  &  2)  set aside.
Sift seven times together  3)  to  6) 
Whisk  7)  to  11)
Whisk in buttermilk mix
Stir in flour mix
Gently stir in  12)
Divide batter between cups almost to brim.
Let sit 15 mins
Bake 18 to 20 mins