1 pkg. Duncan Hines blueberry muffin mix
1 c. quick oats
1/3 c. brown sugar
5 tbsp. butter
1/2 c. raspberry (blackberry) jelly/preserves

Preheat oven to 375 degrees. Rinse and drain blueberries. Combine: dry muffin mix, oats, sugar. Cut in butter. Reserve 1 1/2 cups of crumb mixture. Press the rest on bottom of greased 8 inch square pan. Gently fold blueberries into jam and spoon evenly over crumb mixture in pan. Sprinkle the rest of the crumbs over and put into berry mixture. Bake at 375 degrees for 20 to 25 minutes. Cool; cut into bars.