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
194
What did you think of this recipe?
Don
I've tried this recipe twice, I'm not a fan, they taste nice enough but the batter is really runny and leaves a huge hole where the blueberry sat in the batter
3
Rachel
I placed wet mixture at the bottom, (extra egg, less milk) added dry, and didn't over mix. Added the blueberries last, with a quick mix through. Didn't turn purple and was Perfectly Delicious.
5
Jonah
good
5
Ghvyigy
Good
5
Gillian
They where really yummy. I used raspberries rather than blueberries. It made 12 but i made 12 big ones and 12 minies.
5
1484726487
Love tis recipe it is so simple to make and turns out great
5
.
They turned out amazing and I'm only 6
5
Michelle
Nice and easy to make, I made with soy milk (using 1 1/4cups) and an egg alternative. It came up pretty well, even with a 3 year helping to measure!
4
.
They turned out amazing and I'm only 6
5
1563076597
I was really disappointed with this recipe. Yes it was quick and easy but the muffins were very dense and sticky. However the flavour was really nice and the lemon zest that comes through was really good. I may give this another go but will be looking at other blueberry muffin recipes to try.
2
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
194
What did you think of this recipe?
Don
I've tried this recipe twice, I'm not a fan, they taste nice enough but the batter is really runny and leaves a huge hole where the blueberry sat in the batter
3
Rachel
I placed wet mixture at the bottom, (extra egg, less milk) added dry, and didn't over mix. Added the blueberries last, with a quick mix through. Didn't turn purple and was Perfectly Delicious.
5
Jonah
good
5
Ghvyigy
Good
5
Gillian
They where really yummy. I used raspberries rather than blueberries. It made 12 but i made 12 big ones and 12 minies.
5
1484726487
Love tis recipe it is so simple to make and turns out great
5
.
They turned out amazing and I'm only 6
5
Michelle
Nice and easy to make, I made with soy milk (using 1 1/4cups) and an egg alternative. It came up pretty well, even with a 3 year helping to measure!
4
.
They turned out amazing and I'm only 6
5
1563076597
I was really disappointed with this recipe. Yes it was quick and easy but the muffins were very dense and sticky. However the flavour was really nice and the lemon zest that comes through was really good. I may give this another go but will be looking at other blueberry muffin recipes to try.
2
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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
- 2 cups flour
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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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