Adjust oven rack to middle position; heat oven to 400 degrees. Spray 12 hole muffin pan or 8-inch-square baking dish with nonstick cooking spray.
Gather all your ingredients.
Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined.
Add blueberries toss well to coat, set aside.
In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup or honey until combined, about 5 seconds.
Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well.
Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle the granulated sugar over batter.
Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
Cut into pieces and serve. Or serve whole if you are making muffins like I did.