Blueberry Muffins

Makes 8-10 muffins

Preheat the oven to 400°. Grease 8 wells of a muffin pan, or use cupcake liners.
In a medium mixing bowl, beat the eggs well. Beat in milk. Add the corn muffin mix, and stir until moistened.
In a small bowl, toss the blueberries with the powdered sugar until all blueberries are coated. Fold the blueberries into the muffin batter.
Fill each well of the muffin tin ⅔ full. If you have more batter, grease additional muffin wells as needed.
Bake for 15-20 minutes, or until browned on top and a toothpick inserted into the center tests clean. Allow to cool in the muffin pan for 3 or 4 minutes before turning out.