Blueberry Muffins

Make and bake in just half an hour. Muffins are perfect for school lunchboxes or a snack any time.

	Preheat Preheat the oven to 200C (400F) or 180C for fan-forced. Lightly grease a 12 x 1/3 cup capacity standard muffin tray or line with paper cases.
	Drain and rinse blueberries Open included can of blueberries with a can opener. Drain blueberries and discard liquid. Rinse blueberries with water and dry gently with paper towels.
	Mix Empty the sachet into a mixing bowl. Add egg, water and oil. Mix with a wooden spoon until just combined.
	Add blueberries Fold blueberries gently into batter, being careful not to over-mix or the blueberries may break up.
	Bake Spoon batter into muffin holes. Bake for 18-20 minutes or until a skewer inserted into centre comes out clean. Stand 2 minutes. Turn onto a wire rack to cool.