Blueberry Muffins

  • 2 C Bisquick
  • 2/3 C milk
  • 1/3 C sugar
  • 2 T vegetable oil
  • 1 egg
  • 3/4 C fresh or frozen (thawed and drained) blueberries

Heat oven to 400F. Place baking liner in 12 regular-sized muffin cups, or grease bottoms only. Stir all ingredients except blueberries until just moistened. Gently stir in blueberries. Divide batter evenly among all cups. Bake 13-18 minutes until golden brown.

Credits: Betty Crocker

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