Blueberry Muffins

1 cup fresh or frozen blueberries
2 eggs
1 cup milk
1/4 cup vegetable oil
2 cups sifted flour
1/3 cup sugar
1 Tbsp. baking powder
1 tsp. salt

If using fresh blueberries, wash and drain thoroughly. Frozen berries should be thawed in the refrigerator and drained. Beat the egg just until foamy and stir in the milk and oil. Stir together the dry ingredients. Stir milk mixture into dry ingredients, just enough to moisten. Do not over-mix. Gently fold in the berries. Fill well-greased muffin pans 2/3 full. Bake in a preheated 400 degrees F oven 20 to 25 minutes.

Makes 12 muffins