Blueberry Muffins

Recipe yield : 30 mini muffins or 10 regular muffins 

Ingredients

- 3 + 3/4 cup of any True Taste Cafe "Just Add Water" Waffle/Pncake Mixes

- 1 + 1/2 cup water 

- 3 tbsp oil   

- 3/4 cup frozen blueberries 

Directions 

1. Mix all ingredients except frozen blueberries 
2. Once all ingredients are mixed, fold in frozen blueberries gently until incorporated
3. Mini muffins : measure 1 Tbsp batter portions into mini muffin tray and bake at 350 C for 10 - 12 minutes - if you are not using muffin liners then oil your tray
4. Regular muffins : measure 3 - 4 Tbsp batter portions into regular muffin tray and bake at 350 C for 18 - 20 minutes - if you are not using muffin liners then oil your tray 
5. Let cool in muffin trays for 5 minutes after done baking then move to wire cooling rack 
6. Let cool on wire cooling rack for 15 minutes before eating 
7. Once completely cooled (1 hour after baking) store in an airtight container with a paper towel in the bottom (this helps soak up any extra moisture) 
8. Keep in the fridge for up to 5 days