3 c. biscuit mix
1/2 c. firmly packed dark brown sugar
3/4 c. quick-cooking oatmeal
1 tsp. ground cinnamon
2 eggs, well beaten1/2 c. milk
1/4 c. melted butter
2 c. fresh or dry-pack frozen blueberries, rinsed and drained

Combine biscuit mix, brown sugar, oatmeal and cinnamon. Mix eggs, milk and butter. Add to dry ingredients all at once and stir until just blended. Fold in blueberries. Spoon into greased muffin pans filling 2/3 full. Bake in preheated hot 400 degree oven for 15 to 20 minutes or until brown. Yield: 18 muffins.