Breakfast- easiest muffins ever

Chalk this up to the "wish you were here" category... This morning Renee wanted blueberry muffins for breakfast, so I pulled out my easiest recipe which we originally found in the May 2007 issue of Parents magazine (you can find this recipe and others online, too). I love this recipe because I always have these simple ingredients available and it's easy enough for Renee to help, too! I altered this recipe slightly, but this is how I make it. We also use fresh raspberries during the summer when our raspberry plants are full and ripe!

INGREDIENTS:
1 3/4 Cup Bisquick
1/2 Cup dry oatmeal
1/2 Cup sugar
3/4 Cup milk
1 large egg
2 TBS. vegetable oil
1 (generous) Cup blueberries (frozen or fresh)

STEP 1: Heat oven to 375F. Line 12 regular size muffin cups with baking liners.
STEP 2: In large bowl combine all ingredients except blueberries.
STEP 3: Add blueberries and stir. Using an ice cream scoop, place batter in muffin cups.
STEP 4: Bake in oven for 17 minutes (or longer if using frozen berries) or until tops are lightly browned and toothpick inserted in center of muffin comes out clean (unless you hit a blueberry!)