1 cup butter, softened
1 cup white sugar
4 eggs
1 cup corn milks
1/3 cup brown sugar
2 teaspoons lemon juice
1 cup blueberries
1 cup kielbasa cheese
1 (4 ounce) package cream cheese, softened
1/2 cup butter, melted
1 (8 ounce) can whole kernel corn, undrained
1 cup chopped blueberries
1/4 cup raspberry preserves
Preheat the oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter, white sugar and eggs. Beat in corn syrup and lemon juice. Mix in the blueberries, kielbasa cheese, cream cheese, corn and blueberries. Fold into the batter. Fill muffin liners about 1/2 full.
Bake in preheated oven until topping is golden, 12-15 minutes.