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Reviews
188
What did you think of this recipe?
Virginia
I make this recipe all the time. I love my muffins, they are moist but firm...perfect x it sure is moist
5
Helen Heddell
5
Judy
I was a bit unsure about the mixture but decided to follow through with it anyway. Read the reviews after I put them in the oven & thought I'd wasted the ingredients. They came out of the oven looking fantastic and tasted awesome! And are keeping very well. .I will be making them again :)
5
Chloe
Should have read the reviews first. Too watery and lumpy. Won’t try again.
1
Catherine
I wish I had read the reviews before starting this recipe. It’s terrible. Putting dry into wet was against my better judgment but I thought “Hey, Chelsea surely know what they are doing”. So wrong. What a disaster. Too runny, lumpy and just an awful waste of delicious and expensive blueberries.
1
Trish.Murphy
I used 1.5 cups flour and one cup of yogurt instead of milk, tured out perfect.
2
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.
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.
I make this recipe all the time. I love my muffins, they are moist but firm...perfect x it sure is moist
5
Helen Heddell
5
Judy
I was a bit unsure about the mixture but decided to follow through with it anyway. Read the reviews after I put them in the oven & thought I'd wasted the ingredients. They came out of the oven looking fantastic and tasted awesome! And are keeping very well. .I will be making them again :)
5
Chloe
Should have read the reviews first. Too watery and lumpy. Won’t try again.
1
Catherine
I wish I had read the reviews before starting this recipe. It’s terrible. Putting dry into wet was against my better judgment but I thought “Hey, Chelsea surely know what they are doing”. So wrong. What a disaster. Too runny, lumpy and just an awful waste of delicious and expensive blueberries.
1
Trish.Murphy
I used 1.5 cups flour and one cup of yogurt instead of milk, tured out perfect.
2
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.