Blueberry Muffins

2 cups all-purpose flour

2 Tbsp baking powder

1/8 tsp salt

1 cup light brown sugar

2 eggs (or 2 Tbsp powdered egg plus 4 Tbsp water)

1 ½ cups milk (powdered works fine)

¼ cup vegetable oil

2 cups blueberries (use fresh, or thawed frozen berries, or re-hydrated freeze-dried berries)

Preheat oven to 375º.

Spray (or grease with shortening) muffin pans for 18 muffins.

Beat together all ingredients (except blueberries) until smooth. Fold blueberries into the batter.

Fill muffin pans about 2/3 full. Bake for 25 minutes.

Let muffins cool in the pans for 10 minutes, and then transfer them to a wire rack to finish cooling.