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Reviews
166
What did you think of this recipe?
Viv
Great recipe- easy, moist beautiful muffins.
5
Bob
Thanks Jo.
5
Erynne
Love, tasted so good, so easy to make :)
5
Liz
Good using gf flour too.
5
Jared
Makes a very wet mix but still rose okay. Definitely needed the full 20 minutes. I skipped the lemon rind and added a teaspoon of cinnamon but probably could have added more. Makes closer to 18 than 12.
3
Candace
Perfect
5
Lorcan
Cool
5
Silvie
I love this recipe. This is my go yo blueberry recipe and the kids pove it too.
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.
Makes a very wet mix but still rose okay. Definitely needed the full 20 minutes. I skipped the lemon rind and added a teaspoon of cinnamon but probably could have added more. Makes closer to 18 than 12.
3
Candace
Perfect
5
Lorcan
Cool
5
Silvie
I love this recipe. This is my go yo blueberry recipe and the kids pove it too.