Low-Fat Blueberry Muffins

1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup skim milk
2 Tbs vegetable oil
1/2 tsp vanilla extract
1 cup frozen blueberries, thawed and juices reserved

Combine the flour, baking powder, and salt in a mixing bowl. In a separate bowl, beat together the eggs, milk, oil, vanilla, and about 1/2 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 400 F oven for 20 to 25 minutes. Makes 12 muffins.