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Blueberry Muffins
Blueberry Muffins
Muffins

Blueberry Muffins

3.9
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

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Icing Sugar

Icing Sugar

Icing sugar can also be...
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=119, results=[{approved=true, user_name=Anna, rating_new__1_5_=5, hs_createdate=1720227672554, id=13913923767}, {comment_text=Reading comments I used 0.75c sugar and 1.25 c milk. My eggs were small so used 2. They turned out great., approved=true, user_name=Kz, hs_createdate=1719102184925, rating_new__1_5_=4, id=13719099998}, {comment_text=It come out excellence, approved=true, user_name=Leo, hs_createdate=1718669179872, rating_new__1_5_=5, id=13668640791}, {comment_text=In the middle of my muffins was a bit of liquid,maybe that was because I didn’t put them in for long enough., approved=true, user_name=Alexei, hs_createdate=1718095209821, rating_new__1_5_=3, id=13595873308}, {comment_text=Really yummy but very sweet, could consider reducing the sugar to 3/4 or 2/3 cup instead., approved=true, user_name=Debs, hs_createdate=1717376747012, rating_new__1_5_=4, id=13514559746}, {comment_text=Love it so much thank you, approved=true, user_name=Neha, hs_createdate=1717230462026, rating_new__1_5_=5, id=13497308536}, {approved=true, user_name=Sue, rating_new__1_5_=5, hs_createdate=1717030725907, id=13465184333}, {comment_text=Amazing recipe! This is my absolute go to for the kids lunch boxes, I have NEVER failed at this recipe too. They come over delicious every time :), approved=true, user_name=Sian, hs_createdate=1716876508565, rating_new__1_5_=5, id=13438105857}, {comment_text=Terrible! Too much liquid, gluggy and chewy, approved=true, user_name=Niki, hs_createdate=1716176735568, rating_new__1_5_=1, rating=20, id=13316171389}, {comment_text=Just the best blueberry muffin ever, my go to recipe! Ignore the mucky mixture and carry on, They come out perfect., approved=true, user_name=Sandra, hs_createdate=1716176735485, rating_new__1_5_=5, rating=100, id=13316371120}]}
Reviews
119

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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.

Reviews
119

What did you think of this recipe?

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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