1 egg
1 c. milk
1/4 c. vegetable oil
2 c. whole wheat blend flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1 c. fresh blueberries or 3/4 c. well drained, frozen (thawed) blueberries

Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups or line with paper baking cups.

Beat egg; stir in milk and oil. Mix in remaining ingredients except blueberries just until flour is moistened (batter will be lumpy). Fold in blueberries. Fill muffin cups 2/3 full. Bake until golden brown, 20 to 25 minutes. Immediately remove from pan. Yields 12 muffins.