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Muffins

Anzac Blueberry Muffins

Name: Anzac Blueberry Muffins
Prep time: 15 min
Cook time: 12 min
Yield: 15
Ingredients: 1 cup Edmonds Standard Grade Flour; 2 tsp Edmonds Baking Powder; ½ cup desiccated coconut; ½ cup rolled oats; 1 cup blueberries or 1 punnet (125gms); ½ cup Edmonds Wholemeal Flour; 1 cup Chelsea Soft Brown Sugar; 2 eggs; 60g butter, melted; 1 cup Meadow Fresh Original Milk; ½ tsp Edmonds Baking Soda; ¼ cup Chelsea Golden Syrup; Chelsea Icing Sugar to dust

4.7

Preparation

15 mins

Bake

12 mins

Difficulty

Easy

Servings

These Anzac blueberry muffins are a delicious alternative to Anzac biscuits using all the traditional ingredients, coconut, oats and of course Chelsea Golden Syrup!

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Ingredients
Method

Ingredients

1 cup Edmonds Standard Grade Flour
2 tsp Edmonds Baking Powder
½ cup desiccated coconut
½ cup rolled oats
1 cup blueberries or 1 punnet (125gms)
½ cup Edmonds Wholemeal Flour
1 cup Chelsea Soft Brown Sugar
2 eggs
60g butter, melted
1 cup Meadow Fresh Original Milk
½ tsp Edmonds Baking Soda
¼ cup Chelsea Golden Syrup
Chelsea Icing Sugar to dust

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Soft Brown Sugar

This popular sugar is used...

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Icing Sugar

Icing sugar can also be...

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Reviews

7

What did you think of this recipe?

Amanda

Made these with 1 cup buckwheat flour & 1/2 cup rice flour & they were delicious. (I found that I had to add an extra 5 mins in the oven) We aren't fans of high sweet notes in food, so the earthy flavour of the buckwheat with the golden syrup & the blueberries was a fabulous combination. Have saved this to the 'favourite recipes'. Will absolutely be making again.

Unknown

Yummy, yummy and very easy to make.

Rosella Hill

Nice

1501709511

Best. Blueberry. Muffins. Ever!! Don't worry about the batter being runny, they'll cook up good yum yum hot from the oven is best to eat them

1461465251

I made without the blueberries, and was still delicious!!!! Try serving with ice cream

Jan

Despite me forgetting to add the brown sugar in this recipe, the muffins turned out great. I will make them again but will do so with just half a cup of sugar because I don't think they need the full cup ~ for texture or taste.

These muffins are delicious - the fruit adds a lovely balance to the Anzac flavours. I did 'dairy-free-ise' them by swapping the melted butter for lite olive oil and using lactose-free milk to suit our dietary requirements. Will definitely make these again.

Method

Preheat the oven to 190°C bake. In a large bowl combine Edmonds Standard Grade Flour, Edmonds Baking Powder, coconut, oats, blueberries, Edmonds Wholemeal Flour and Chelsea Soft Brown Sugar and stir to coat the oats and blueberries.

In another bowl whisk eggs then add melted Tararua Butter, Meadow Fresh Original Milk, Edmonds Baking Soda and Chelsea Golden Syrup and whisk to combine. Fold the wet ingredients into the dry ingredients and mix very gently until just combined. Spoon into greased muffin pans.

Bake for 12-15 minutes until golden and puffed up. Dust with Chelsea Icing Sugar if desired before serving.

Tip: Delicious served warm with spiced butter. Simply combine 50g soft butter with ½ tsp mixed spice.