Pre-heat oven to 180C and prep your muffin tray with cups.
Mix all the dry ingredients together; flour, cornmeal, baking soda, baking powder, salt.
Mix the wet ingredients; sugar, oil, yoghurt, milk, egg and honey. Whisk till the sugar dissolves but not too fastidious.
Combine the wet and dry, fold until just mixed but not too much or it'll be tough.
Fold in blueberries.
Spoon the batter into the muffin cups.
Bake for 30 mins or less till the tops are browned and the toothpick comes out clean when inserted into the cake.
Cool on a rack before eating.