Preheat oven to 375ºF. Grease muffin pans or use paper liners (you will get about 20 regular size muffins).
In a large bowl combine flour, spices, baking powder, baking soda and salt. Set aside.
In a medium bowl mix egg whites and sugar or Splenda on high until light and fluffy. Beat in honey or maple syrup, yogurt or sour cream, milk, oil or applesauce and vanilla.
Pour wet ingredients into dry ingredients and carefully fold in just until combined, with no flour remaining.
Divide batter in two and spoon HALF of the batter into muffin cups. Arrange blueberries on top and finish filling muffin cups with the rest of the batter. You can now spoon ¼ tsp brown sugar on top of each muffin if you like them sweeter.