Preheat oven to 425ºF (or 400ºF for dark or nonstick pan). Drain Blueberries from muffin mix; rinse and set aside.

Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries.

Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake in your preheaten oven for 7 to 9 minutes or until edges and tops begin to brown. Cool 1 minute before removing from cookie sheet. Makes 12 muffin tops.