|Flour||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Egg||1 , slightly beaten|
|Milk||3⁄4 Cup (12 tbs)|
|Margarine||1⁄2 Cup (8 tbs), melted (Parkay Variety)|
|Fresh blueberries||1 Cup (16 tbs)|
Combine dry ingredients.
Add combined egg, milk and margarine, mixing just until moistened.
Fold in blueberries.
Spoon into greased and floured medium-size muffin pan, filling each cup 2/3 full.
Bake at 425°F. 20-25 minutes or until golden brown.