In large bowl, mix cornmeal, all-purpose flour, whole wheat flour, sugar, baking powder and baking soda. In medium bowl, beat eggs until light; stir in milk and oil. Pour into flour mixture. Add blueberries; stir until dry ingredients are wet. (Don't worry about a few lumps.) Heat nonstick skillet over medium heat until hot. Add margarine to lightly grease. Drop large spoonfuls of batter into skillet to form rounds; cook until bubbles form on surface and underside is a golden brown. Turn pancakes and cook just until bottom is lightly browned.