Stir the wild rice 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 1½ dozen lightly greased muffin cups. Bake at 425° for 15 to 18 minutes, or until muffins are lightly browned.
Variations: Omit blueberries entirely or substitute chopped nuts, chopped rhubarb or well-drained pineapple for the blueberries.