| 2 | cups Original Bisquick® mix |
| 2/3 | cup milk |
| 1/3 | cup sugar |
| 2 | tablespoons vegetable oil |
| 1 | egg |
| 3/4 | cup fresh or frozen (thawed and drained) blueberries |
| 1. | Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. |
| 2. | Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups. |
| 3. | Bake 13 to 18 minutes or until golden brown. |
| Heat oven to 425ºF. |
|
| Mix just until dry ingredients are moistened. Overmixing causes tunnels and a tougher texture in the muffins. |
Nutrition Information:
140 ( 55 ); 6 g ( 1 g); 20 mg; 300 mg; 20 g ( 0g); 2 g 0%; 0%; 4 %; 4 % 1 ; 1/2 ; 1