Preheat oven to 400 degrees F.
Generously grease the pans or muffin tins with butter. This cornbread can be made in muffin tins, mini loaf pans, a pie pan, or 2 small iron skillets that are about 6 1/2 inches in diameter. Another option is to use one medium size iron skillet.
In a medium size bowl, add a beaten egg, milk, canola oil, flour, sugar, baking powder, salt, and corn meal. Whisk the ingredients together.
To the bowl, add blueberries and gently stir them into the batter (try to stir lightly so they stay whole). Set aside.