3/4 cup | Blueberries |
2 Tbsp | Vegetable Oil |
2/3 cup | Milk |
1/3 cup | Sugar, white |
2 cups | Bisquick |
1 | Eggs |
Serves: 6 people
Heat oven to 400F. Grease bottoms of 12 muffin cups - or use paper liners.
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 15-18 minutes or until golden brown. Wait a few minutes; remove from pan.
(high altitude oven 425F)