Instructions: About 45 minutes before serving:

1. Start heating oven to 400 degrees F. Grease 15 - 2 1/4 to 2 1/2 inch cups of muffin pans.

2. In a medium bowl, beat together butter, sweetener, water and eggs; stir in cornmeal.

3. Sift together flour, baking powder and salt. Stir a third of this mixture inot cornmeal mixture; stir in 6 tablespoons milk. Repeat with another third of flour mixture and 6 tablespoons milk, then stir in remaining third of flour mixture.

4. Wash, then thoroughly drain blueberries. Gently fold blueberries inot batter.

5. Place a scant 1/4 cup of batter in each muffin cup. Bake 20 to 25 minutes, or until muffins are golden brown and pull away from the edge of the cups; turn out of cups. Serve warm.

Makes 15.

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