1/2 c. milk
1/4 c. vegetable oil
1 egg, slightly beaten
1 1/2 c. self-rising flour
1/2 c. sugar
1 c. well drained fresh or canned blueberries

Stir milk and vegetable oil with egg. Add dry ingredients. Stir until flour is moistened. Gently fold in blueberries. Batter should be lumpy. Pour into greased muffin pans about 2/3 full. Bake 20-25 minutes at 400 degrees.