Blueberry wheat muffins

I needed to make something quick that James could grab for breakfasts on his way to work. I found this recipe via the Betty Crocker app. Here's a link to the recipe on the Betty Crocker website. I changed the recipe a little and will include my version below. James thought that these were a little on the dry side, but had a very good flavor. When I tasted them, I thought the outside was crusty and the inside was pretty moist.

Whole-Wheat Blueberry Muffins

2 T sugar
1/4 t ground cinnamon
3/4 cup fat-free (skim) milk
1/4 cup vegetable oil
1/4 cup agave syrup
1 egg
1 cup all-purpose flour
1 cup whole wheat flour
3 t baking powder
1/2 t salt
1 cup frozen blueberries, do not thaw

1. Heat oven to 400°F (because I have a dark, non-stick pan, I lower my temp by 25°). Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.

2. In large bowl, beat milk, oil, agave syrup and egg with spoon. Sift flours, baking powder and salt into wet ingredients. Mix just until flours are moistened (batter will be lumpy). Gently fold in blueberries.

3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.