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
199
What did you think of this recipe?
Chrissy
Won't make again. They were quite bland. Will probably use the banana muffin recipe next time
2
Mei
Perfect! Didn't stir the batter much and it came out very well
5
Dann
i taseted yum asso slay
3
Tracy Hema7827314
Very quick and Easy. A new family favorite
5
Teresa
Cooking time was 22mins as after 18mins they were still sticky , no flavor very disappointing. Thanks for the tip about coating the blueberries in flour to stop them from being purple when using frozen blueberries.
1
1676763947
How do we get the nutritional information for this recipe?
3
Jassie
Halved the recipe to make six, it was really nice!
5
E
It was good but when I added the frozen blueberries the mixture went purple. Also instead of 12 it made 18. Some advice would be to not mix the blueberries and get an extra muffin tin, in case of to many.
3
Amelie Jewkes
I think this is a fullprof recipe and just looking at the reviews I can tell it's good
3
Noelene
I don't do a lot of cooking and had not made muffins for over 20 years. I have used this recipe twice now for my grandchildren and they absolutely love them.
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
199
What did you think of this recipe?
Chrissy
Won't make again. They were quite bland. Will probably use the banana muffin recipe next time
2
Mei
Perfect! Didn't stir the batter much and it came out very well
5
Dann
i taseted yum asso slay
3
Tracy Hema7827314
Very quick and Easy. A new family favorite
5
Teresa
Cooking time was 22mins as after 18mins they were still sticky , no flavor very disappointing. Thanks for the tip about coating the blueberries in flour to stop them from being purple when using frozen blueberries.
1
1676763947
How do we get the nutritional information for this recipe?
3
Jassie
Halved the recipe to make six, it was really nice!
5
E
It was good but when I added the frozen blueberries the mixture went purple. Also instead of 12 it made 18. Some advice would be to not mix the blueberries and get an extra muffin tin, in case of to many.
3
Amelie Jewkes
I think this is a fullprof recipe and just looking at the reviews I can tell it's good
3
Noelene
I don't do a lot of cooking and had not made muffins for over 20 years. I have used this recipe twice now for my grandchildren and they absolutely love them.
5
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- 125g butter, diced and softened
- ¾ cup Chelsea Caster Sugar
- 2 extra large eggs
- 1½ cups Edmonds Self Raising Flour
- 2 tbs lemon juice
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