Preheat oven to 425 F. Line a muffin pan with paper or silicone liners.
Combine cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl using a whisk.
In another large bowl, whisk together eggs, buttermilk, honey and Mazola Corn Oil. Pour into the dry mixture and stir until ingredients are combined. Fold in blueberries and walnuts in by hand.
Spoon the batter among muffin cups filling each three-fourths full. Bake for 15-20 minutes or until the tops are set and golden around edges. Serve warm.