1/2 cup milk
1/4 cup oil
1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 cup blueberries (if frozen, thaw and drain)
Preheat oven to 400°.
Line muffin cups with papers.
In large bowl, combine flour, sugar, baking powder and salt; set aside.
In a small bowl, beat egg with fork; stir in milk and oil.
Make a well in the center of the combined dry ingredients; pour in liquids.
Stir just until the flour is moistened. DO NOT OVERMIX! Batter should be lumpy.
Gently fold blueberries in.
Fill muffin cups 2/3 full.
Bake 20-25 minutes or until light brown on top.
Remove from pan and cool on wire rack.