1 egg
2 c. Bisquick baking mix
1/3 c. sugar
2/3 c. milk
2 tbsp. vegetable oil
3/4 c. fresh or frozen (thawed and drained) blueberries

Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 or line with paper baking cups. Beat egg slightly in medium bowl; stir in remaining ingredients except blueberries just until moistened. Fold blueberries into batter. Divide batter evenly among cups. Bake 15 to 18 minutes or until golden brown. 12 muffins.