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Blueberry Muffins
Blueberry Muffins

Blueberry Muffins

15 mins
17 mins

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


  • 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

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Icing Sugar

Icing Sugar

Icing sugar can also be...

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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.


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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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