Keeping the children entertained has never been easier, thanks to Muffin Break!

30 Mar 2020

Blueberry Muffins



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