Spray each cup in 12-muffin tin. (To prevent sticking, do not use paper baking cups.) Preheat oven to 425F. Drain blueberries, rinse and set aside.

Combine egg and juice in a medium-sized bowl, and stir using a fork to mix.

Add the muffin mix and stir until moistened (about 50 strokes). Fold blueberries into batter.

Fill each muffin 2/3 full.

Bake 15-20 minutes or until golden brown. Cool 5 minutes. Remove from pan.

Success Tips: If using a dark nonstick muffin pan, reduce oven temperature to 375F, and bake about 5 minutes longer. Use an ice-cream scoop or a 1/4 cup measuring cup to fill muffin cups with batter.

0mg, protein 1.6g, carbohydrates 27.1g, fiber 0.0g, sodium 200mg.

mc-edit by kitpath@earthlink. Net 5/99