Caster Sugar
The fine crystal of Chelsea...
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Muffins
Blueberry Muffins
15 mins
17 mins
Easy
12
Always popular, blueberry muffins can be made all year round using fresh or frozen berries. Great for a lunch box treat.
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- Ingredients
- Method
Ingredients
- 1 ½ cups Meadow Fresh Original Milk (375ml)
- 1 cup Chelsea Caster Sugar (225g)
- ¼ 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 ½ cups blueberries, fresh or frozen (240g)
- Chelsea Icing Sugar, to dust
Additional tips
If using frozen blueberries, use them straight from the freezer. No need to thaw. Canned blueberries need to be well drained.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
182
What did you think of this recipe?
Sushila Kumari
I added 1/2 cup of sugar and 1 cup of milk..it turned out really yummy
4
Jr
Really bad recipe. Too much liquid and the batter is too watery.
1
Sonya
Unfortunately this recipe was possibly one of my worst bakes, lumpy and cooked uneven.
1
Jane
I used around 3/4 cup more flour with fresh blueberries as it was too runny otherwise.
3
Judy
Far too much liquid. Added almost extra 3/4 cup of flour. Turned out nice and moist.
4
Louise
Way to much liquid. Added rolled oats and more flour. Need a hotter oven...200degs.
3
Jade
This mixture way to runny. Added flour at the end which meant over mixing. Didnt rise.
1
gale
5
Kyle
There is way to much liquid in them and adding the flour last means you have to over mix them to make there be no clumps
1
Louise
I miss read the temp and set it to 200 fan force which I think made the muffins better, the second time I cook them at 180 they took longer to raise and some didn't.
5
Method
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.
Additional tips
If using frozen blueberries, use them straight from the freezer. No need to thaw. Canned blueberries need to be well drained.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
182
What did you think of this recipe?
Sushila Kumari
I added 1/2 cup of sugar and 1 cup of milk..it turned out really yummy
4
Jr
Really bad recipe. Too much liquid and the batter is too watery.
1
Sonya
Unfortunately this recipe was possibly one of my worst bakes, lumpy and cooked uneven.
1
Jane
I used around 3/4 cup more flour with fresh blueberries as it was too runny otherwise.
3
Judy
Far too much liquid. Added almost extra 3/4 cup of flour. Turned out nice and moist.
4
Louise
Way to much liquid. Added rolled oats and more flour. Need a hotter oven...200degs.
3
Jade
This mixture way to runny. Added flour at the end which meant over mixing. Didnt rise.
1
gale
5
Kyle
There is way to much liquid in them and adding the flour last means you have to over mix them to make there be no clumps
1
Louise
I miss read the temp and set it to 200 fan force which I think made the muffins better, the second time I cook them at 180 they took longer to raise and some didn't.
5
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ingredients
- 125g butter, diced and softened
- ¾ cup Chelsea Caster Sugar
- 2 extra large eggs
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- 2 tbs lemon juice
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- Chelsea Icing Sugar, for dusting
learn about baking
How to Choose SugarFor Baking?
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