1 package wild blueberry muffin mix
1/2 cup flour
3/4 cup milk
1 egg
Crisco shortening for shallow frying
1/2 cup granulated sugar
1 teaspoon cinnamon

Wash blueberries and set aside to drain.

Combine dry muffin mix and flour. Add milk and egg; stir only until ingredients are moistened. Gently fold in blueberries. Drop by teaspoonsful into a 1-inch depth of Crisco heated to 365 degrees F in large skillet. Fry until brown; turn once. Drain on paper towels. Shake warm doughnuts in a bag with sugar and cinnamon mixture.

Makes about 3 dozen.