2 cups Original Bisquick
⅓ cup sugar
⅔ cup milk
2 tablespoons vegetable oil
¾ cup fresh or frozen (thawed and drained) blueberries
1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches or line with paper baking cups. 2. Stir all ingredients except blueberries in medium bowl just until moistened. Fold in blueberries. Divide batter evenly among cups. 3. Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan to wire rack. High Atitude (3500 to 6500 feet): Heat oven to 425°.