Blueberry Muffins

Dry mix

1 quantity of muffin mix (400g)
2 cups frozen blueberries, save some to poke in the top of the batter before cooking
Grated rind of 1 medium lemon

Wet mix
2 eggs/flaxseed eggs (see note at bottom)
½ cup (125ml) neutral flavoured oil e.g. canola or equivalent melted butter/margarine
1/4 cup milk / plant-based milk, add a little more if the batter is too stiff
Juice of 1 medium lemon

Instructions

Preheat oven to 180^oC fan bake

Mix wet mix ingredients together then add to dry mix ingredients in bowl

Divide batter between 12 muffin cups (I use muffin papers in muffin tin to prevent sticking), poke saved blueberries into the top of the batter, then bake for 18-20 minutes until cooked through

Cool before serving

FLAXSEED EGGS

For vegan muffins use flaxseed eggs instead of regular eggs. To make two flaxseed eggs mix 2 tablespoons of ground flaxseed with 6 tablespoons water. Leave for around 10 minutes to thicken to a gel before using in the recipe. Note: Flaxseed is often called linseed

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