Makes 24.

1 1/2 c. of milk
1 c. of vegetable oil
2 eggs
4 c. of all purpose flour or whole wheat flour
2/3 c. of sugar
6 tsp. baking powder
2 tsp. of salt
2 c. of fresh or canned blueberries or 1 1/2 c. of frozen blueberries, thawed and well drained

Heat oven to 400 degrees. Grease bottoms of 24 medium muffin cups or line with paper baking cups. Beat milk, oil and egg. Stir in flour, sugar, baking powder and salt, all at once just until flour is moistened (batter will be lumpy). Fold in the blueberries. Divide batter among muffin cups. Sprinkle with sugar if desired. Bake until golden brown 18 to 20 minutes. Immediately remove from pan.