Whole Wheat Blueberry Muffins

3/4 cup milk
1/8 cup oi
l1/8 cup unsweetened applesauce
1 egg
1 cup whole wheat flour (hard white wheat)
1 cup whole wheat pastry flour (soft white wheat)
3 tsp. baking powder
1/2 tsp. salt
1 cup unthawed frozen blueberries, or fresh blueberries
Topping
2 T packed brown sugar (I used Sucanat)
1/4 tsp. cinnamon

1. Heat oven to 400. Spray 12 regular size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In a small bowl, stir together topping ingredients; set aside.
2. In a 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 (batter will by lumpy). Gently fold in blueberries.
3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with topping.
4. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and muffins are golden brown.
High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons. If using paper baking cups, spray with cooking spray before adding batter.
I found that I had to leave the muffins in the pan for a good 10 minutes before removing them, although this recipe says to take them out immediately.