Put egg and milk into 2 quart juice shaker. Cover tightly. Hold top and bottom securely and shake vigorously 20 times. Add oil, sugar, and Presto. Shake 20 times. Batter will be lumpy.
Alternate Method: Mix together first four ingredients. Stir in flour. Fold in 12 ounce can of blueberries, rinsed and drained or 1 cup of fresh blueberries. Fill greased muffin cups 2/3 full. Bake in 400° oven for 15 to 20 minutes.