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2/3 c. vegetable oil
1 1/4 c. sugar
3 eggs, add 1 at a time
3 c. flour
2 heaping tsp. baking powder
1 tsp. salt
1 c. milk
8 oz. frozen blueberries,
slightly thawed

Preheat oven to 350 degrees. Mix all ingredients except
blueberries thoroughly. Fold in blueberries. Fill muffin tins
2/3 full. Bake for 20 minutes. Batter will keep in refrigera-
tor 3 weeks. Yield: 18 muffins.

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