1 package lemon cake mix (18.25 oz.)
4 eggs
1 cup low-fat or nonfat milk
1/2 cup butter or margarine, softened
1 cup blueberries, fresh or frozen

Preheat oven to 350°F. Evenly coat 24 muffin cups with cooking spray, or line cups with paper liners. In a large bowl, beat together all ingredients, except blueberries. Spoon mixture into cups, filling each about 2/3 full. Evenly sprinkle blueberries on top of each muffin. Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean.

Recipe Source: Minnesota Turkey Research & Promotion Council