Wild Rice Blueberry Muffins

3/4 – 1 cup cooked wild rice
2 ea. eggs, lightly beaten
5 tbsp. oil
1 c. milk
1-1/4 c. flour
1 tbsp. baking powder
1/2 tsp. salt
3 tbsp. sugar (or more if desired)
1 cup blueberries

Stir the cooked wild rice in with the eggs, oil and milk. Sift the flour with the baking powder, salt and sugar. Stir the liquid ingredients into the dry, mixing thoroughly, but only until the ingredients are blended. Stir in the blueberries and spoon batter into 1 dozen lightly greased muffin cups. Bake at 425º for 15 to 18 minutes, or until muffins are lightly browned. Variation: Add vanilla essence or almond essence to mixture. Sprinkle tops on muffins with sugar before baking.