This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 package Betty Crocker blueberry muffin mix
1 cup fresh or frozen blueberries
Mix batter according to package directions (everything is stirred by hand -- do not use a mixer), but instead of 3/4 cup milk as listed on the directions, only use 1/2 cup milk. Add the packaged blueberries that come with the mix and also add the fresh or frozen blueberries last. Pour batter into each paper cupcake liner and fill each 2/3 full, making sure there are blueberries in each one. Bake according to box directions.