Preheat oven to 425 degrees. Grease a 12-capacity muffin tin with cooking spray. Set aside.
In a large bowl, whisk together the cornmeal and sugar.
In a medium bowl, whisk together the eggs, yogurt and cultured butter. Pour over the cornmeal mixture and stir until dry ingredients are moistened.
Fold in the wild blueberries.
Spoon the batter into the prepared muffin tins, filling three-quarters full.
Bake for 13 - 15 minutes or until the tops are slightly browned. Enjoy immediately!