Foolproof Very-berry Blueberry Muffins

Some people scoff any instant confection. While I’m not a such big fan of instant food myself, I don’t mind playing around with instant bakes. I’m such a newbie at this that anything tasty that comes out of my convection oven is a mini miracle! So to all beginners, feel free to fumble and err, here’s Baking 101…

Ingredients
1/2 cup water
1/3 cup vegetable oil (I used Corn Oil)
3 eggs
100g fresh blueberries
1/4 cup mini chocolate chips (optional)
Krusteaz Supreme Muffin Mix (the low-fat version is awful!)

Step 1: Choose a yummy brand of muffin mix. This is my favourite; it’s delicious, not too sweet and has a can of wild blueberries inside! I got it from Cold Storage.

Step 2: Heat up your oven to 200 deg C and get your baking equipment ready. Rinse and drain the can of wild blueberries and add in your own fresh ones!

Step 3: Add in muffin mix to 1/2 cup of water, 1/3 cup of vegetable oil and 3 eggs. Mix till the mixture is moistened. You can mix the wet ingredients first before adding in the dry ones. What I did below was mainly for the camera cos whole yellow yolks look so adorable!

Step 4: Add the blueberries and fold the mixture in gently till the berries are evenly distributed (but not squashed!)

Step 5: Use a teaspoon to scoop the mixture into greased muffin trays. My tray makes 12 mini muffins.

Step 6: Sprinkle on your own choc chips if you like! I used Hershey’s semi-sweet mini chips.

Step 7: Bake for 11-13min at 200deg C.

Looking good… Smelling great!

Done!! Tadah!!

Bursting with juicy blueberry goodnesssssss….

Mmm… Yummy!!

Oh yes, if you have leftover mix, you can make ultra-mini muffins (perfect for teeny weeny fingers)! Repeat the same steps, but on a micro level… And bake for 9-10mins.