Place an oven rack in the center position and preheat the oven to 400 degrees F.
Line a large muffin tray with 12 liners (use baking spray with flour if not using liners).
In a large bowl, whisk together the flour, corn meal, sugar, baking powder, baking soda, salt and nutmeg.
In a separate bowl, whisk together the buttermilk, butter, corn oil, egg and yolk.
Mix the wet ingredients into the dry ingredients and stir to combine (do not over-stir; some lumps are ok).
Gently fold in the corn and blueberries (I like to reserve a few blueberries to add by hand).
Divide evenly among the muffin tins (a cookie dough scoop really helps). Tap the reserved blueberries into the muffin batter so that they're near the top for a nice presentation.
Bake for 15-18 minutes until a toothpick comes out clean.
Allow to cool for several minutes before removing from the pan.