Blueberry Muffins

I love blueberry muffins! I make them all the time. I love how you use honey instead of white sugar for this recipe.

Makes 12 muffins

Topping
2	tablespoons packed brown sugar
1/4	teaspoon ground cinnamon
Muffins
3/4	cup soy or fat-free milk
1/4	cup canola or soybean oil
1/4	cup honey
1	egg
1	cup all-purpose flour
1	cup whole wheat flour
3	teaspoons baking powder
1/2	teaspoon salt
1	cup frozen organic blueberries (do not thaw)

   (If in season use fresh blueberries)

1.	Heat oven to 400°F. Spray muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, stir together topping ingredients and set aside.
2.	In large bowl, beat milk, oil, honey and egg with spoon until well blended. Stir in flours, baking powder and salt just until dry ingredients are moistened. Then add blueberries.
3.	Divide batter in muffin cups. Sprinkle with topping.
4.	Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and muffins are golden brown. Immediately remove from pan.