blueberry corn muffins

Everyone in my family loves cornbread...and blueberries.  Cornbread and blueberries.  Hmmm.... 

There is no question that we absolutely LOVE these muffins.  The only question is...are they for breakfast, lunch, dinner, or dessert?

Blueberry Corn Muffins
from Taste of Home's Light and Tasty 2002

•  1/4 cup butter, softened
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1 cup flour
• 1/2 cup cornmeal
• 2 t. baking powder
• 1/4 t. salt
• 1/4 t. ground nutmeg
• 1/2 cup milk
• 1 cup blueberries

 In a mixing bowl, cream butter and sugars.  Add egg; mix well. Combine the flour, cornmeal, baking powder, salt, and nutmeg; add to creamed mixture alternately with milk just until moistened.  Fold in blueberries.  Fill muffin liners two-thirds full with batter. Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan.  Makes 1 dozen.