Preheat: Preheat the oven to 200°C (400°F) or 180°C 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.
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