Easy Blueberry Muffins

Easy Blueberry Muffins 2 - cups biscuit baking mix (Jiffy, Bisquick or Pioneer) 2 - tablespoons additional baking mix to toss berries 1 - egg, beaten 2/3 - cup sugar 1/3 - cup milk 1 - cup plain Greek yogurt 2 - tablespoons vegetable oil 1 - teaspoon vanilla extract 3/4- cup fresh blueberries Preheat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Using a small bowl toss blueberries in a 2 tablespoons of baking mix and set aside. (This will keep the blueberries from sinking to the bottom). Beat egg slightly in medium bowl; stir in remaining ingredients except blueberries just until moistened. Fold blueberries into batter. Divide batter evenly among cups. Sprinkle a little granulated sugar on top and bake for 15-18 minutes or until golden brown. Let muffins cool in pan 5 minutes before removing to cool completely on a cooling rack. Recipe yields: 12 Muffins