quickandeasycooking

I love fresh blueberries, and a favorite breakfast of mine is a hot blueberry muffin with strawberries on the side. I always use Bisquick to make my blueberry muffins. Did you know Bisquick has been around since the 1930s? I could have sworn it emerged in the 60s. It was developed when a passenger on a train was intrigued by having fresh biscuits served to him in minutes in the middle of the afternoon. He quizzed the chef, who admitted he mixed up all the dry ingredients each morning in one large batch. Then, all he had to do was add the liquid.

Blueberry Muffins

1 egg

2 cups of Bisquick

½ cup of sugar

2/3 cup of milk

2 tbsp. of vegetable or canola oil

¾ cup of fresh blueberries

Cinnamon-sugar

Line 12-cup muffin line with foil linters. Beat the egg slightly. Stir in the Bisquick, sugar, milk and oil. Then gently fold in the blueberries. Pour in muffin cups. Sprinkle the tops with cinnamon-sugar. Bake at 400 degrees about 15 minutes or until golden brown.

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