A healthy take on an old breakfast classic that is absolutely delicious.
1. Preheat oven to 400ºF. Spray 12 regular-size muffins cups with cooking spray.
2. In a small bowl, mix brown sugar and cinnamon; set aside.
3. In a large bowl, beat milk, oil, honey and egg with spoon. Stir in both flours, baking powder and salt just until moistened and batter is lumpy.
4. Gently fold in blueberries. Divide batter evenly among muffin cups. Sprinkle with brown sugar mixture.
5. Bake for about 20 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.
Recipe from Betty Crocker’s Best Baking Recipes magazine.
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I love that there is almost no sugar in this recipe! I made these as mini-muffins for my 2 year old, and they are the perfect size and shape – and a healthy option. Don’t skip the sugar on top, they definitely need that hint of sweetness.
I do think the oil is missing on the ingredient list here, it’s 1/4 cup vegetable oil. 
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lisalulu on 10.5.2014
Turned out dry for me and a little salty.