1. Add water and oil to Mississippi Muffin/Cake Mix in a mixer fitted with a beater and mix on 1st speed for 1 minute (the water should be tempered to give a final batter temperature of 22-24ºC (72-76ºF)
    2. Scrape down and beat for a further 6 minutes on 2nd speed
    3. Fold in blueberries on 1st speed for 1 minute
    4. Deposit 150g of batter into paper cases in mushroom muffin trays and bake at 185-195ºC (365-390ºF) for approximately 30 minutes
    5. Leave to cool


  • 1kg Mississippi Muffin/Cake Mix
  • 425g Water
  • 235g Oil
  • 160g Blueberries