Preheat oven to 400 °F (200 °C). Line a 12-muffin tin with paper cups. Set aside.

In a small bowl, mix together brown sugar and cinnamon. Set aside.

In a large bowl, whisk together milk, oil, honey, and egg.
Combine the flours, baking powder, and salt until the flour mixture is just moistened (the mixture will be lumpy).
Gently fold in the blueberries.

Divide the batter evenly among the muffin cups (fill completely).
Sprinkle with the brown sugar mixture.
Bake for about 20 minutes or until golden brown.
Remove immediately from the tin and let cool on a rack.