Betty Crocker's Blueberry Muffins (from 1978 edition)

1 egg
3/4 cup milk
1/2 cup vegetable oil
2 cups all-purpose flour** or whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup fresh or 3/4 cup frozen blueberries (thawed and well drained)

Heat oven to 400 degrees F. Grease bottoms only of about 12 medium muffin cups, 2 1/2 x 1 1/4 inches. Beat egg; stir in milk, oil, and blueberries. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan. Makes about a dozen muffins.

** if using self-rising flour, omit baking powder and salt.