Sweet Blueberry Muffins

This is a recipe my mom used to make, but it no longer appears in my more recent copy of the Betty Crocker cookbook.

1 large egg
� cup skim milk
� cup vegetable oil
1� cups all-purpose flour
� cup sugar
2 teaspoons baking powder
� teaspoon salt
1 cup fresh blueberries*

1. Preheat oven to 400�F. Spray muffin pan with nonstick cooking spray.
2. In small bowl, beat egg; stir in milk and oil. Set aside.
3. Sift together flour, sugar, baking powder, and salt. Stir in liquid ingredients, mixing just until flour is moistened.
4. Gently fold in blueberries. Fill in muffin cups 2/3 cups full.
5. Bake 20-25 minutes or until golden brown. Immediately remove from pan.

* May substitute � cups frozen blueberries, thawed and well drained, for fresh blueberries

Makes 12 muffins.