Begin preheating the oven to 400° F (205° C) and line a 12 well muffin tin with paper liners.
In a large bowl, add the cornmeal, flour, baking powder, sugar, and salt and with a fork, stir to combine evenly.
In a separate medium bowl, add the remaining wet ingredients except for the corn and whisk to combine with the same fork.
Pour the wet into the dry along with the frozen corn and stir gently with the fork, being sure to not over-mix. Leave some lumps behind.
If adding the optional ingredients of cheddar cheese, bacon, and blueberries, add them at this time too.
Split the batter between the 12 wells of the muffin tin. Bake for about 15 minutes, until lightly golden.
Remove the pan from the oven, let cool in the pan for about 5 minutes, then remove the muffins to a cooling rack to cool completely. Served warm is best.