1 pkg. Duncan Hines wild blueberry muffin mix
3/4 c. quick-cooking oats
1/4 c. brown sugar
1/3 c. cooking oil
1 tbsp. milk
1 egg

Preheat oven to 375°F. Wash blueberries; drain on paper towels.

In a medium bowl combine all but blueberries; mix well. Drop from a teaspoon onto an ungreased cookie sheet. Make a deep depression in the center of each cookie and fill with 7 to 8 well-drained blueberries. Push dough from sides to cover berries and pat down.

Bake at 375°F for 8 to 10 minutes, until light brown.