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Reviews
125
What did you think of this recipe?
Julie
Don't worry if mixture is sloppy it comes out great
5
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!
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.
Don't worry if mixture is sloppy it comes out great
5
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!