Whole Wheat Blueberry Muffins

From the Betty Crocker website, putting it here for safe keeping. I think I'm going to replace all of the flour with White Whole Wheat flour when I make it.

• Ready In: 35 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1⁄4 cup  packed brown sugar
• 1⁄2 teaspoon ground cinnamon
• 3⁄4 cup nonfat milk, skim or 3⁄4 cup soymilk or 3⁄4 cup  almond milk
• 1⁄4 cup  vegetable 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  organic frozen blueberries, do not thaw (from 8-oz bag)

Directions

1. Heat oven to 400°F.
2. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup.
3. In small bowl, mix brown sugar and cinnamon; set aside.
4. In large bowl, beat milk, oil, honey and egg with spoon.
5. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
6. Divide batter evenly among muffin cups (cups will be full).
7. Sprinkle with brown sugar mixture.
8. Bake about 20 minutes or until golden brown. Immediately remove from pan.