Bisquick Blueberry Muffins

Preheat the oven to 400 degrees F. Line muffin cups with paper liners or lightly grease the bottoms of the muffin cups.

In a bowl, whisk the egg until uniform in color. Stir in the baking mix, sugar, milk, and oil until just mixed.

Gently stir in the blueberries, taking care not to overmix the batter or the muffins will be tough.

Evenly pour the batter into the prepared muffin cups. Place the muffin pan in the oven and bake at 400 degrees F for 16-18 minutes or until the tops are lightly browned and they spring back when lightly touched.

Remove the muffin pan from the oven and let cool for 10 minutes then remove the muffins from the pan and let cool completely on a wire rack.

Store the muffins in an airtight container at room temperature for up to 5 days.