Here's a basic blueberry muffin recipe that uses honey for the sweetener. I adapted it from Joanne Barrett's Cooking with Honey (reviewed in Review of Honey Cookbooks, Part I).
4 tablespoons honey (I used summer)
2 tablespoons melted butter
1/2 cup milk (I used nonfat)
2 eggs, beaten
1 teaspoon pure vanilla extract
1 1/2 cups unbleached white flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 to 3/4 cup blueberries
Turbinado or sanding sugar for sprinkling on top (optional)
Preheat oven to 400 degrees. Grease a 12-cup muffin tin (or use paper liners). Stir the honey into the butter and blend well. Add the milk and eggs and mix until well combined. In a separate bowl, whisk the flour, baking powder and salt together. Add to the honey butter mixture and mix just until combined and no flour pockets remain (try not to over mix). Fold in the blueberries. Fill prepared muffin tins 2/3rds full and sprinkle with sugar if using. Bake for about 20 minutes. Serve warm!