Lemon Blueberry Muffins

1 pkg lemon cake mix
1/4 cup all-purpose flour
1 teaspoon baking powder
3 eggs
2/3 cup milk
1/3 cup vegetable oil
1 1/2 cups frozen blueberries (I used fresh)
Preheat oven to 375F. Grease or line 18 muffin tins.
In a bowl, combine the came mix, flour and baking powder. Stir to blend. In a large bowl, whisk eggs, milk and oil. Add dry ingredients, stirring just until blended. Fold in the blueberries.
Spoon batter into prepared cups. Bake for 17 to 23 minutes, or until set and golden.
Makes 18 muffins