Blueberry Muffins

• 1/2 cup/125mL Butter, softened
• 2/3 cup/150mL Sugar
• 1 Egg
• 3/4 cup/175mL Water
• 1 tsp/5mL Vanilla
• 1 1/2 cup/375mL Fresh or Frozen Blueberries
• 2 cups/500mL WHEAT n' FLAX PANCAKE MIX  

Preheat oven to 400F/200C.
Line 12 cup muffin pan with paper cups.

Mix butter and sugar together. Add egg and combine well. Stir in water and vanilla mixing well.

Add only 1 cup MIX (reserve the other 1 cup) to wet mixture and stir together quite well. Add in remaining 1 cup MIX and stir only until dry ingredients have been moistened.

Gently stir in blueberries.

Divide mix between 12 muffin cups filling quite full.

Bake 25 minutes. Let stand approx. 5 minutes, then remove from pan.

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