Blueberry Muffins

2 cups flour
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
½ cup Parkay margarine, melted
1 egg
½ cup fresh or well-drained frozen blueberries

Directions:

1. Sift together dry ingredients. Make a well in the center.
2. Add combined milk, margarine and egg. Pour into well in dry ingredients.
3. Stir just until dry ingredients are moistened.
4. Fold in blueberries.
5. Spoon batter into greased medium-sized muffin pan, filling each cup b full.
6. Bake at 425E, 20 to 25 minutes or until golden brown.