1 egg
1 c. milk
1/4 c. vegetable oil
2 c. Gold Medal all-purpose flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1 c. fresh blueberries or 3/4 c. well-drained frozen (thawed) blueberries

Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups, 2 1/2 x 1 1/4 inches. Beat egg; stir in milk and oil. Mix in flour, sugar, baking powder and salt just until flour is moistened (batter will be lumpy). Fold in blueberries. Fill muffin cups 2/3 full. Bake until golden brown, 20 to 25 minutes. Immediately remove from pan.

Makes 1 dozen muffins.