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
118
What did you think of this recipe?
Kz
Reading comments I used 0.75c sugar and 1.25 c milk. My eggs were small so used 2. They turned out great.
4
Leo
It come out excellence
5
Alexei
In the middle of my muffins was a bit of liquid,maybe that was because I didn’t put them in for long enough.
3
Debs
Really yummy but very sweet, could consider reducing the sugar to 3/4 or 2/3 cup instead.
4
Neha
Love it so much thank you
5
Sue
5
Sian
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 :)
5
Niki
Terrible! Too much liquid, gluggy and chewy
1
Sandra
Just the best blueberry muffin ever, my go to recipe! Ignore the mucky mixture and carry on,
They come out perfect.
5
Idk
Love this so yummy
4
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
118
What did you think of this recipe?
Kz
Reading comments I used 0.75c sugar and 1.25 c milk. My eggs were small so used 2. They turned out great.
4
Leo
It come out excellence
5
Alexei
In the middle of my muffins was a bit of liquid,maybe that was because I didn’t put them in for long enough.
3
Debs
Really yummy but very sweet, could consider reducing the sugar to 3/4 or 2/3 cup instead.
4
Neha
Love it so much thank you
5
Sue
5
Sian
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 :)
5
Niki
Terrible! Too much liquid, gluggy and chewy
1
Sandra
Just the best blueberry muffin ever, my go to recipe! Ignore the mucky mixture and carry on,
They come out perfect.
5
Idk
Love this so yummy
4
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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