Substitution for Dry Milk

I have this recipe:

[i]Blueberry Muffin

2 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 1/2 cups sugar
1/2 cup powdered milk
1 teaspoon salt
4 teaspoons baking powder
1 cup canola oil
1 egg
1 1/2 cups water
2 to 3 cups blueberries[/i]

Can I substitute the 1 1/2 C water & 1/2 C Powdered Milk with just 1 1/2 C Milk? Or will that effect the texture of the muffin too much?

the dried milk in such a recipe is acting as a bulking agent, ie. the dried milk is already substituting for some flour.

If you don’t have dried milk, you should look for another recipe that doesn’t use it, if you want to be certain of reliable results.