This is adapted from the 1969 Betty Crocker Cookbook -a little more sugar & a LOT more blueberries!

• 1 egg
• 1 cup milk
• 1/4 cup salad oil
• 2 cups flour
• 1/3 to 1/2 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• at least 1.5 cups blueberries – fresh are best

Heat oven to 400.  Greas muffin cups.  Beat egg, stir in ilk and oil.  Mix in dry ingredients just until flour is moistened.  Batter should be lumpy.  Fold blueberries into batter.

Fill muffin cups 2/3 full.  Bake 20-25 minutes or until golden brown .  Immediately remove from pan.

12 muffins.

( For regular muffins, cut sugar to 1/4 cup and omit blueberries.)