2 c. Bisquick
1 c. sour cream
1 egg
1 c. fresh blueberries
Sweet and Low to equal 6 tbsp. sugar (do not use Equal)

Combine Bisquick and sugar. Make a well and add cream and egg. Beat in with a fork. Gently fold in berries. Pour batter into 12 greased or papered muffin tins. Bake at 425 degrees for 15-18 minutes. Test with toothpick. Just brown on top, don't overcook. If your oven cooks hot, watch them sooner. Frozen berries are okay, just cook a little longer.