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Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. Combine brown sugar (or turbinado sugar) and allspice in a small bowl; set aside. Combine flour, oats, baking powder and salt in a medium bowl. Make a well in center of flour mixture; set aside.
In another small bowl, whisk together milk, egg, honey and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.
Spoon batter into prepared muffin cups, filling each about half full. Sprinkle sugar mixture evenly over batter in muffin cups.
Bake about 18 minutes or until golden brown. Cool in the pan on a wire rack for 5 minutes. Remove from the pan. Serve warm.