Muffin Break Blueberry Muffins

02 Apr 2020

MAKES 10

 

1 pack Vanilla Muffin Break Muffin Mix

2 large eggs, or egg replacement

2/3 cup canola oil (165ml)

2/3 cup milk of your choice (165ml)

1 cup frozen blueberries (150gm)

 

Prepare- Preheat a fan forced oven to 160°C and place 10 muffin wrappers in a muffin tray

 

Mix- in a bowl, whisk together milk, eggs and oil

Empty contents of packet into the bowl and mix until all ingredients are all combined

Gently fold in blueberries using a spoon, do not over mix

 

Portion- Using a spoon, portion the mix evenly into the 10 muffin wrappers. Decorate with additional berries if desired

 

Bake- Place tray on the top shelf of your preheated oven, and bake for 30 minutes. Rotate tray at halfway to ensure even baking

 

Cool- After baking, remove tray from oven and place muffins on a cooling rack

 

Storage- Muffins should be stored in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) for up to 3 months