Light & Fluffy Blueberry Muffins

1½ cups all-purpose flour
2 t. baking powder
½ t. salt
2 eggs
½ cup skim milk 2 Tbsp. vegetable oil
½ t. vanilla extract
1 cup frozen blueberries, thawed, juices reserved

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Combine the flour, baking powder, and salt in a mixing bowl. In a separate bowl, beat together the eggs, milk, oil, vanilla, and about ½ cup of the reserved blueberry juice. Add this mixture along with the blueberries to the dry ingredients and mix until thoroughly combined. Fill muffin tins about 2/3 full with the batter and bake in a preheated 400ºF oven for 20 to 25 minutes. Makes 12 servings.