Blueberry Oat Muffins

2/3 cup milk
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 egg
2 cups Original Bisquick® mix
1/2 cup quick-cooking oats
1 cup fresh or Cascadian Farm® frozen organic blueberries

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In large bowl, mix milk, brown sugar, oil and egg. Stir in Bisquick mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

Notes:
This was a quick and easy recipe and made a dozen good-sized muffins. I liked adding oats so they are a bit healthier than the standard blueberry muffin.