1 c. cooked wild rice
2 eggs, lightly beaten
5 tbsp. oil
1 c. milk
1 1/4 c. flour
1 tbsp. baking powder
1/2 tsp. salt, optional
3 tbsp. sugar
1 c. blueberries

Sift dry ingredients together. Stir eggs, oil and milk together; add wild rice. Add liquid mixture into the dry mixture; stir well. Carefully add blueberries.

Spoon into lightly greased muffin cups. Bake at 425 degrees for 15-18 minutes. Makes 18. (May substitute chopped nuts, chopped rhubarb or well drained pineapple for the blackberries.)