By Chelsea Sugar
Page views: 647114Always popular, blueberry muffins can be made all year round using fresh or frozen berries. Great for a lunch box treat.
114 reviews
1 1/2 cups Meadow Fresh Original Milk (375ml)
1 cup Chelsea Caster Sugar (225g)
1/4 cup Olivani Pure Olive Oil (60ml)
1 egg
1 tsp lemon zest
2 tsp lemon juice
2 cups Edmonds Standard Grade Flour (300g)
4 tsp Edmonds Baking Powder
1 1/2 cups blueberries, fresh or frozen (240g)
Chelsea Icing Sugar, to dust
Preheat oven to 200°C bake / 180°C fan bake. Line a 12-hole muffin tin with paper cases (or grease well).
Place milk, Chelsea Caster Sugar, oil, egg, lemon zest and lemon juice in a large bowl. Whisk to combine well.
Sift flour and baking powder over the top. Fold in until just combined and moistened. Gently fold in blueberries (don't over mix or the muffins will be tough and won't rise evenly).
Divide mixture evenly between paper cases. Bake for 17-20 minutes, until muffins are golden and spring back when lightly pressed on top. Transfer to a wire rack to cool. Dust with Chelsea Icing Sugar to serve, if desired.
Thanks to Jo Seagar for use of this Best Ever recipe.
If using frozen blueberries, use them straight from the freezer. No need to thaw. Canned blueberries need to be well drained.
This recipe sucks. I feel like all the 5 stars must be bots. It is too loose, to much liquid. The cook time is around 22 minutes. The tast is bland with a weird chew to the mmuffin.Do not recommend.
Just the best blueberry muffin ever, my go to recipe! Ignore the mucky mixture and carry on,
They come out perfect.
Tried it, taste is okay though used a bit of butter instead of only oil, also added a bit of vanilla essence because I think it needs it. Will say 1.5 cups of blueberries were way too much. 3/4 cups max I'd say, made for oddly crowded, almost too wet inside muffins due to the blueberries.
Dreadful recipe, I have been baking for 40 plus years, measured everything carefully. Far too much liquid, I added more flour, filled the cups, so much batter left over I fried a giant pancake for my blackbirds outside. Even though I used less sugar than recipe stated, the batter was still too sweet. And, I think a more buttery flavour would be better. The muffins are still in oven, 10 mins after stipulated time, trying to brown, I am not hopeful.
Well when I mixed it up I really had my doubts as it was very runny but I continued on and put them in the oven and surprisingly they turned out lovely.I also sprinkled a mix of castor sugar and cinnamon on top before cooking.Very nice so hang in there
Unfortunately this recipe was a complete disaster for me! The mixture was a runny mess with lumps of flour through it and as i'm not a confident baker threw the whole lot in the bin uncooked as it just didn't look right and I had no idea how to, or if I could have, saved it - AND to make matters worse i'd filled 12 muffin cases and still had lots of sloppy lumpy batter left.
I went to the supermarket and bought them in the end!
Followed this recipe exactly and it is very runny! Currently in the oven cooking, but I’m not hopeful…
I don’t know what anyone else thinks but I love them! I kind of like that they turned purple for me! Can’t wait to make more!
How do we get the nutritional information for this recipe?
Great, except I used sifted whole meal (use the bran sprinkled over my muesli) for a slightly more filling muffin. Also a half a teaspoon of salt gives the flavours a lift.
I love this recipe but I always mix the wet ingredients and dry ingredients seperately. I also add the frozen fruit into the flour just before mixing both mixtures together carefully. I have found 1 cup milk adequate because I usually add 2 ripe bananas as well. Then you may want to use less sugar. Never had a failure .. good luck
Nice and easy to make, I made with soy milk (using 1 1/4cups) and an egg alternative. It came up pretty well, even with a 3 year helping to measure!
I used the bones of this recipe however adapted to what I have in the fridge and pantry - exchanged the lemon juice and peel for 3 teaspoons of lemon curd (the price of lemons these days!). I used one cup of oat milk and two eggs with a 1/4 cup of Greek yoghurt. A little less sugar - 3/4 cup (1/2 cup white sugar and 1/4 soft brown sugar). Delicious, moist blueberry muffins with a health tang of lemon. Baking is about experimenting and going with the flow for me and this classic recipe easily allows for creativity. 10/10
I used the bones of this recipe however adapted to what I have in the fridge and pantry - exchanged the lemon juice and peel for 3 teaspoons of lemon curd (the price of lemons these days!). I used one cup of oat milk and two eggs with a 1/4 cup of Greek yoghurt. A little less sugar - 3/4 cup (1/2 cup white sugar and 1/4 soft brown sugar). Delicious, moist blueberry muffins with a health tang of lemon. Baking is about experimenting and going with the flow for me and this classic recipe easily allows for creativity. 10/10
Absolute waste of ingredients - i wont be doing this recipe again - far too sweet and took much longer too cook - alot of baking powder - the muffins tasted awful.
I gave it one star because that was the lowest the star rating would go
Wonderful recipe, beautifully moist muffins. Have made same recipe and substituted blueberries for raspberries and added white chocolate bits, an absolute hit
I placed wet mixture at the bottom, (extra egg, less milk) added dry, and didn't over mix. Added the blueberries last, with a quick mix through. Didn't turn purple and was Perfectly Delicious.
I make these muffins all the time; often on request from family and friends. They’re so easy and fail proof.
Frozen blueberries do turn the mix a bit blue but that’s half the fun. Pop them in blue muffin cases and you’re on theme ;) An absolute winning recipe!
Cooking time was 22mins as after 18mins they were still sticky , no flavor very disappointing. Thanks for the tip about coating the blueberries in flour to stop them from being purple when using frozen blueberries.
This is simply "The Best" I Use 1 bowl for dry and 1 jug for wet.
Stir each one well before adding wet to dry. Then carefully mix the 2 together,
I added a couple of tablespoons of Greek Yoghurt, Lovely texture and great flavour.
As a complete novice to the mysterious world of cooking I found the blueberry muffin typically Jo Seager, very easy to follow and I could hear her saying
"Come on, you can do it "
Next week I hope to have purchased the necessities and baked them.
Ngā mihi/Grateful thanks
It was good but when I added the frozen blueberries the mixture went purple. Also instead of 12 it made 18. Some advice would be to not mix the blueberries and get an extra muffin tin, in case of to many.
I had builders here, whipped up a couple of batches in no time, and they were eaten very quickly, yummy thanks for the recipe
I’ve tried this recipe twice, I’m not a fan, they taste nice enough but the batter is really runny and leaves a huge hole where the blueberry sat in the batter
Used the tips below by only using 1 cup of milk as berries frozen, also used the tip to cover berries in flour before mixing them in. Both tips worked a treat :)
Worked well for me - I used frozen mixed berries (taking out the strawberries), so only used 1 cup milk to compensate for the extra moisture. 15 minutes was ample baking time.
Made beautiful muffins. I also got 17 large ones from the recipe. I also mixed my wet ingredients in a separate bowl and made a well in dry ingredients and mixed quickly with a fork. I drained my blueberries well and added them last to the mixture with only a few folds with the fork being careful not to over mix.
Coat the frozen blueberries in alittle flour before putting through the mix, they won't sink and or turn the colour of the muffins purple. Perfect go to mix for kid to adhere. You just have to find the logical purpose for each ingredient whanau. Quit the moaning appreciate the process. You can't deny they are beautiful.
Delicious, good consistency and a great base recipe for trying out other muffins! I added vanilla, raspberries, strawberries, chocolate chips, raisins and LSA in my last batch and they're incredible.
Mixture too runny for kids to put into muffin pans and frozen blueberries made whole thing turn purple
Lovely light muffin, with a delicious hint of lemon.
I used white sugar as I didn't have caster sugar and they turned out really great.
The recipe above could do with some extra instructions for beginners though:
Sift flour and baking powder into the bowl first.
Assemble all of the wet ingredients on the bench so you can add them quickly.
Beat the egg separately then add.
Mix until just combined.
Mixture is very runny, so next time I'll make it in a jug so it's easier to pour into the muffin tins!
They where really yummy. I used raspberries rather than blueberries. It made 12 but i made 12 big ones and 12 minies.
Love tis recipe it is so simple to make and turns out great
I don't do a lot of cooking and had not made muffins for over 20 years. I have used this recipe twice now for my grandchildren and they absolutely love them.
I was really disappointed with this recipe. Yes it was quick and easy but the muffins were very dense and sticky. However the flavour was really nice and the lemon zest that comes through was really good. I may give this another go but will be looking at other blueberry muffin recipes to try.
Just made these with my 2.5yr old son. We didn't have a lemon to use so that was all that was missing. He sprinkled a wee bit of sugar on top to make them crispy. Our 1st attempt was 100% successful!! Thanks Chelsea!!! We will be trying more recipes over winter because he really enjoyed himself and so did I.
I must have put in double the amount of Lemon zest and juice and it tasted absolutely amazing! definitely recommend larger quantities for citrus fans!
Was very worried about the running consistency of the batter. But it was actually a delicious muffin. Very cake like. I will however only put 1 cup of milk next time. Blueberries all sunk to the bottom but will coat them with flour next time. Took them for morning tea and they loved them.
Very disappointing. Didnt cook at all in the 20 mins so had to put them back in for 10 mins then 20mins and they are still sludgy on the bottom.
Amazing
1 cup of liquid was just right as I used frozen berries. It would have been too sloppy with 1 1/2 cups. Turned out lovely and crispy on the outside and the muffin melted in my mouth.
Was rather sloppy mixture.
However I added a tablespoon of flour and only 2 tsp of baking powder as 4 is over kill.
2 cups of blueberries and about 1-2 Tbl spoon of fine coconut as the "batter" would of bein bland.
baked at 180 for 20min.they look the part waiting to eat !!
Very disappointing!!! It may be a very easy recipe but tasteless. I don’t know if more sugar or blueberries will help, as the textures is not great either. I was very reluctant to even give this a 1 star rating!
My muffins turned out awful. They were rubbery instead of light and fluffy.
I don’t think you should put all the ingredients in a bowl and mix until just combined because the egg doesn’t get mixed through properly.
Loving this recipe easy as
This was so easy to make. Everything in together, stir till combined and bake. I have tried making muffins before without success but these were beautiful and so EASY. Followed the recipe to a tee and no problems at all
They came out fine but probably just as well I had my toddler baking with me who ended up spilling the last bit of milk out of the jug as they would have been too runny as well after reading others comments. I had enough mixture left for 7 more muffins so I added about 2 tablespoons of extra sugar and a drop more oil. Taste really yummy!
Runny mix and a tasteless. I added more blueberries but still tasteless - all I can taste is baking powder - need more sugar and maybe less milk and just use self raising flour. Very disappointing.
Very runny mix, muffins currently in oven but I'm not hopeful. 1 and 1/2 cups of milk might be excessive?
EASY and awesome to make.
why do I fail when others succeed? I made this to a T and it seemed extremely runny, I soldiered on without altering the recipe, I made sure not to over mix. I poured the mixture into my muffin tray tested them at 25 minutes at 200 they weren't cooked so I left them for another ten then took them out and they immediately started to deflate so I hurriedly put them back in. And now here I am fighting a losing battle waiting for more disappointment.
I am 34 weeks pregnant and may be a tad dramatic at the moment. Where did I go wrong?
Awesome
Very quick and Easy. A new family favorite
So delicious and Super easy !!!!
yummy just came out of the oven and smell amazing!
yummy taste great!
Nice and easy to make. Delicious taste and great turn out!!
I used raspberries instead and it still turned out delicious! I will definitely make again.
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