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Directions<br>You will need: 1/4 cup water; 1/3 cup vegetable oil; 3 eggs.<br>1. Heat oven to 400 degrees F. Lightly grease pan or line muffin pan with paper baking cups. Drain and rinse blueberries in cold water; set aside.<br>2. Stir together water, oil, eggs and muffin mix until moistened. Gently fold drained blueberries into batter. Fill muffin cups 2/3 full.<br>3. Bake as directed below or until light golden brown around edges. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. To make 12 standard muffins bake 14-16 minutes at 400 degrees F. To make 24 mini muffins bake 11-13 minutes at 400 degrees F.<br>High Altitude (over 5,000 feet): prepare as directed, adding 2 tablespoons cornstarch and an additional 1 tablespoon water. <br>Tip! For Lemon Blueberry Muffins, add one tablespoon finely grated lemon zest.
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