Preheat oven to 400 and spray or grease muffin tins, or line with liners.

In a large bowl, mix together the corn meal, flour, sugar, baking powder, and salt.

In a small bowl, melt the butter. Once the butter is melted, crack the egg into the butter and lightly beat with a fork so it is well combined. Pour the butter, egg, and milk, into the dry ingredients and stir gently to combine. Spoon the batter into the muffin tin.

Gently fold in the frozen wild blueberries.

Bake for 15-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Cool on a cooling rack.