1 c. fresh or dry-pack frozen blueberries, lightly floured
1 3/4 c. all-purpose flour
1/2 tsp. salt
1 tbsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
2 eggs, beaten
1/4 c. vegetable oil
3/4 c. orange juice, unsweetened
1 tsp. grated orange or lemon rind

Preheat oven to 400 degrees. Have all ingredients at room temperature. Put dry ingredients into a mixing bowl.

Combine beaten eggs, oil, orange juice and rind. Add to dry ingredients. Before dry ingredients are completely moist, fold in blueberries. To bake, fill well greased tins about two-thirds full. Bake at once for 20 to 25 minutes. Yields 2 dozen muffins.