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
175
What did you think of this recipe?
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
katie
this recipe has really good flavour
5
Mary
This is a terrible recipe imo.
1
Cupcake 🧁
Amazingly awesome 👍 easy for kids to make.
5
George
5
Meenu
Awesome 👍
5
Nicki
This recipe does not work. I’ve had the misfortune of using it twice (The second time was so far after the first time that i’d forgotten about my previous disaster until it was too late. adding dry mix to wet means you either have to over mix, or bake the muffins without mixing ingredients together properly, making the muffins totally uneven, gloopy and unblended. They are terrible!
1
Viv
Great recipe- easy, moist beautiful muffins.
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
175
What did you think of this recipe?
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
katie
this recipe has really good flavour
5
Mary
This is a terrible recipe imo.
1
Cupcake 🧁
Amazingly awesome 👍 easy for kids to make.
5
George
5
Meenu
Awesome 👍
5
Nicki
This recipe does not work. I’ve had the misfortune of using it twice (The second time was so far after the first time that i’d forgotten about my previous disaster until it was too late. adding dry mix to wet means you either have to over mix, or bake the muffins without mixing ingredients together properly, making the muffins totally uneven, gloopy and unblended. They are terrible!
1
Viv
Great recipe- easy, moist beautiful muffins.
5
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- ¾ cup Chelsea Soft Brown Sugar (150g)
- ¼ cup Olivani Pure Olive Oil (60ml)
- 2 ½ cups Edmonds Standard Grade Flour (375g)
- 4 tsp Edmonds Baking Powder
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ingredients
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ingredients
- 125g butter, diced and softened
- ¾ cup Chelsea Caster Sugar
- 2 extra large eggs
- 1½ cups Edmonds Self Raising Flour
- 2 tbs lemon juice
- 1 tsp finely grated lemon rind
- ¾ cup Meadow Fresh Traditional Sour Cream
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- Chelsea Icing Sugar, for dusting
learn about baking
How to Choose SugarFor Baking?
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