1
cup fresh or Cascadian Farm® frozen organic blueberries
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Steps
1
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
2
In large bowl, mix milk, brown sugar, oil and egg. Stir in Bisquick mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups.
3
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
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Use Bisquick Heart Smart® mix. Substitute fat-free (skim) milk for the milk and 2 egg whites or 1/4 cup fat-free egg product for the egg.
For Cranberry-Oat Muffins, use fresh, frozen or dried cranberries instead of the blueberries.
For nicely shaped muffins, grease only the bottoms of the muffin cups, using either shortening or cooking spray.
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