A recipe for some great (and super easy!) blueberry muffins I made today:

Muffin Base:
3/4 C Milk
1/4 C Vegetable Oil
1 Egg
2 C Flour
1/2 C Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1 C Fresh, canned (drained) or frozen blueberries

Streusel Topping (optional, but tastes great!):
1/4 C Flour
1/4 C Packed Brown Sugar
1/4 tsp. Cinnamon
2 Tbsp. Firm butter or stick margarine

1. Heat oven to 400, grease bottoms of muffin cups
2. Make Streusel Topping, set aside
3. Beat together milk, oil and egg, then stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy and thick). Fold in blueberries. Divide into muffin cups, sprinkle each with about 1 T topping.
4. Bake 20-25 minutes, or until golden brown.

These look beautiful and difficult, but are so quick and easy and tasty! I love my Betty Crocker cookbook!