1 egg
2 c. Bisquick
1/3 c. sugar
2/3 c. milk
2 tbsp. vegetable oil
3/4 c. fresh or frozen blueberries

Beat egg slightly in medium bowl; stir in remaining ingredients except blueberries until moistened. Coat blueberries with a little of Bisquick and then fold into batter. Divide batter evenly among 12 medium muffin cups. Bake 15 to 18 minutes or until golden brown at 400 degrees.

No cholesterol muffins: Substitute 2 egg whites or 1/4 cup cholesterol free egg product for the egg and 1/2 cup skim milk for 2/3 cup milk.