Preheat oven to 425°. Spray 12-cup muffin pan with nonstick cooking spray or line with paper cupcake liners; set aside. In large bowl, combine flour, sugar, cereal, baking powder and salt; set aside. In medium bowl, with wire whisk, beat Shedd's Spread Country Crock® Spreadable Butter With Canola Oil and eggs. Stir in milk. Stir into flour mixture just until combined. Gently stir in blueberries. Spoon batter into prepared pan. Bake 18 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
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