1 pkg. Betty Crocker wild blueberry muffin mix
2 tbsp. vegetable oil
2 tbsp. milk
1/2 tsp. ground cinnamon
1 egg
Lemon-Butter Frosting, if desired

LEMON-BUTTER FROSTING:

1 1/2 c. powdered sugar
2 tbsp. butter
1/2 tsp. lemon peel
1 tsp. lemon juice
1 tbsp. milk

FROSTING: Mix powdered sugar and butter. Stir in lemon peel and lemon juice. Stir in milk, 1 teaspoon at a time, until smooth and spreading consistency.

Heat oven to 375 degrees. Drain blueberries; rinse and set aside. Mix dry muffin mix and remaining ingredients. Stir in blueberries. Drop dough by teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 10 minutes or until edges are golden brown. Immediately remove from cookie sheet. Frost with Lemon Butter Frosting. Yield: about 2 dozen cookies.