Preheat oven to 425°. Spray 16 muffin cups with baking spray with flour.

In a large bowl, combine cornmeal, flour, sugar, pecans, jalapeño, baking powder, and salt. In a medium bowl, whisk together buttermilk, oil, and eggs. Make a well in center of cornmeal mixture; add buttermilk mixture, stirring just until moistened. Fold in blueberries. Spoon batter into prepared muffin cups, filling about three-fourths full.

Bake until golden brown and a wooden pick inserted in center comes out clean, about 17 minutes. Let cool in pans for 10 minutes. Run a knife around edges of cups. Remove from pans, and let cool completely on wire racks. Serve with Blueberry Honey Butter.