1 pkg. Duncan Hines blueberry muffin mix
1/3 cup chopped nuts
3 tablespoons sugar
1 egg
1/2 cup+ 1 tablespoon water

Preheat oven to 375. Grease and flour a 9 x 5 x 3″ loaf pan. Empty blueberries into strainer. Wash under cold running water. Set aside to drain. In a medium bowl combine all ingredients except blueberries; mix until well blended. Gently fold in drained blueberries. Spread batter in prepared pan. Bake at 375 for 30-35 minutes until bread tests done with a toothpick. Cool in pan about 10 minutes, then remove from pan.

2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup milk
1 stick butter or margarine, melted
1 cup fresh or frozen blueberries
1 teaspoon grated lemon peel (optional)

Preheat oven to 375. Grease 12 medium muffin cups or line with paper baking cups. Mix together dry ingredients. Add combined egg, milk, and melted butter, mixing just until moist. Fold in blueberries and lemon peel. Fill prepared muffin cups 3/4 full. Bake 20-25 minutes or until golden brown. Makes 1 dozen.

1/2 cup butter
1-1/4 cup sugar
2 eggs
2 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
Pinch of nutmeg
1/2 cup milk
2-1/2 cup blueberries
2 teaspoons sugar for berries

Cream butter well, add sugar gradually until fluffy. Beat in eggs, one at a time. Combine dry ingredients. Add to butter mixture alternately with milk. Mash 1/2 cup of blueberries with 2 teaspoons of sugar. Stir into dough. Fold in remaining blueberries. Grease and flour entire top and insides of muffin tins. Fill tins right to the top. Sprinkle with 1/4 cup sugar and 1/2 teaspoon of cinnamon. Bake at 375 for 25-30 minutes. Cool in pan 30 minutes. From Mary Albert.

1 pkg. Duncan Hines Blueberry muffin mix
2 tablespoons cooking oil
1 egg
1/2 cup water
1/3 cup brown sugar
1 teaspoon cinnamon

Preheat oven to 350. Empty blueberries into strainer. Wash under cold running water. Set aside to drain. Pour oil into an 8-inch or 9-inch square pan; tilt pan to cover bottom. Put muffin mix, egg and water into pan; stir with a fork until well blended (about 1 minute). Sprinkle drained blueberries, brown sugar and cinnamon over batter; use a fork to fold into batter just enough to create a marbled effect. Scrape sides and spread batter evenly in pan. Bake at 350 for 25-30 minutes until coffee cake tests done with a toothpick. Use a knife to loosen cake from sides of pan. Cut and serve directly from pan.

4 cups Bisquick
2/3 cup club soda
8 ounces sour cream
1/2 to 1 stick butter

Mix first three ingredients well. Melt butter in baking pan. Roll out dough about 1/2 thick, cut with cutter and place in pan over melted butter. Bake at 350 to 375 until brown. Brush tops with butter and pig out. (From the City of New Orleans, Louisiana)

2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup milk
1 stick margarine, melted
1 cup fresh or frozen blueberries
1 teaspoon grated lemon peel (optional)

Preheat oven to 375. Grease 12 medium muffin cups or line with paper baking cups. Mix together the dry ingredients. Add combined egg, milk and margarine, mixing just until moistened. Fold in blueberries and lemon peel. Fill prepared muffins cups 3/4 full. Bake 20 to 25 minutes or until golden brown. Preparation time: 15 minutes. Cooking time: 25 minutes.

1 cup mashed very ripe banana (about 3 small)
1/2 cup sugar
1/2 cup plain nonfat yogurt
1/4 cup margarine, melted
1 teaspoon vanilla extract
1 egg
1 egg white
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped pecans, toasted
Baking spray with flour

Combine first seven ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Combine flour and next three ingredients; stir in pecans. Add flour mixture to banana mixture, stirring just until moistened. Spoon batter into an 8-1/2 x 4-1/2 x 3-inch loaf pan coated with baking spray with flour. Bake at 350 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan, and cool completely on wire rack. Yield 14 servings (serving size: 1 slice). (Calories 158; 30% from fat; 5.3 grams fat.