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
208
What did you think of this recipe?
Gayle
Love it. Easy to make ❣️
5
Sandra
Excellent, my go to muffin. I sprinkle the frozen Blueberries just over the top and it keeps the muffin mixture a good colour, it doesn’t turn purple.
5
Vanessa
Just made this for the kids lunches. Delicious, fluffy, and perfect combo.
5
Stella
The recipe was so fast to cook
5
Maya
Unfortunately I have tried this recipe a few times now and both times has turned out lumpy and they didn’t cook and taste well.
1
Isobel
Love this
5
Lesley
I've used this recipe to great success for countless years except i swap out the blueberries for frozen or fresh blackcurrants. Excellent!
5
Kirsten
The best blueberry muffins ever👌🤫😍
5
K Young
Quick, easy and delicious 😋
5
Muffin love!!!
The muffins are amazing I would give it 10 stars but there’s not enough to do that I’ve had these muffins lots of times and I’m so glad that I could have them again Chelsea you’re an amazing chef!!
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
208
What did you think of this recipe?
Gayle
Love it. Easy to make ❣️
5
Sandra
Excellent, my go to muffin. I sprinkle the frozen Blueberries just over the top and it keeps the muffin mixture a good colour, it doesn’t turn purple.
5
Vanessa
Just made this for the kids lunches. Delicious, fluffy, and perfect combo.
5
Stella
The recipe was so fast to cook
5
Maya
Unfortunately I have tried this recipe a few times now and both times has turned out lumpy and they didn’t cook and taste well.
1
Isobel
Love this
5
Lesley
I've used this recipe to great success for countless years except i swap out the blueberries for frozen or fresh blackcurrants. Excellent!
5
Kirsten
The best blueberry muffins ever👌🤫😍
5
K Young
Quick, easy and delicious 😋
5
Muffin love!!!
The muffins are amazing I would give it 10 stars but there’s not enough to do that I’ve had these muffins lots of times and I’m so glad that I could have them again Chelsea you’re an amazing chef!!
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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learn about baking
How to Choose SugarFor Baking?
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