Blueberry Muffins

Heat oven to 400 degrees F.  Grease bottom of muffin tins or use cupcake
papers.

1 egg
1/2 cup milk
1/4 cup oil
1 1/2 cups Flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup blueberries  (frozen or canned)

Beat egg with fork or whisk.  Stir in milk and oil.  Blend dry
ingredients; stir in just until flour is moistened.  Batter should be
lumpy.  Fold in blueberries lightly mixing.
Fill muffin cups 2/3 cups full.  Bake 20-25 minutes or until tops are
golden brown.  Muffins will have gently  rounded  and pebbled tops.
Loosen immediately with spatula.  Serve warm.

Makes 12 muffins.