1 package Authentic Foods Blueberry Muffin Mix
2 large eggs,
¼ cup vegetable oil
1 cup milk, non-dairy substitute or buttermilk
¼ teaspoon cinnamon (optional)
Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of 12 regular size muffin cups or 24 mini size muffin cups or place cupcake liners inside the muffin cups.
Beat the eggs, vegetable oil and milk (or non-dairy substitute or buttermilk) in a large bowl until very bubbly. Stir in the Authentic Foods Blueberry Muffin Mix and cinnamon. Stir until the flour is moistened and the batter is slightly lumpy. Using a tablespoon or medium sized ice cream scooper, spoon the batter into the muffin cups. Bake 20 to 25 minutes or until the muffin top bounces up when touched (the muffin is not ready if it sinks down when you touch it). Remove muffins from muffin cups and cool for 10 to 15 minutes.