Preheat the oven to 370*F. Line a muffin tin with cupcake liners and set aside.

Combine the olive oil, 1/3 cup honey, milk, eggs, and sugar in a mixing bowl. Add the flour, cornmeal, and baking powder, and stir until fully incorporated. Gently fold in the blueberries.

Divide the batter between the muffin cups and bake for 15 minutes. Drizzle the tops of the muffins with the remaining honey and bake an additional 10-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.