• 1 package blueberry muffin mix with canned blueberries

• 2 Tbsp oil

• 1 egg

• 1/2 C water

• 1/3 C brown sugar

• 1 tsp cinnamon

Wash blueberries from mix with cold water and set aside to drain. Coat a 9-by-9 pan with oil. Add muffin mix, egg and water to the pan. Stir with a fork until blended. Sprinkle drained blue berries, brown sugar and cinnamon over batter; use a fork to fold into batter to make a marbled effect. Spread batter evenly over the pan. Bake at 350 degrees for 25 to 30 minutes or until toothpick comes out clean. 


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