{has_more=true, offset=50, total=131, results=[{comment_text=So delicious and Super easy !!!!, approved=true, hs_createdate=1702249878668, rating_new__1_5_=5, id=11175392671}, {comment_text=Unfortunately this recipe was a complete disaster for me! The mixture was a runny mess with lumps of flour through it and as i'm not a confident baker threw the whole lot in the bin uncooked as it just didn't look right and I had no idea how to, or if I could have, saved it - AND to make matters worse i'd filled 12 muffin cases and still had lots of sloppy lumpy batter left.I went to the supermarket and bought them in the end!, approved=true, user_name=Roz, hs_createdate=1702249878490, rating_new__1_5_=1, id=11175343153}, {comment_text=Won't make again. They were quite bland. Will probably use the banana muffin recipe next time, approved=true, user_name=Chrissy, hs_createdate=1702249878072, rating_new__1_5_=2, id=11175572893}, {comment_text=Perfect! Didn't stir the batter much and it came out very well, approved=true, user_name=Mei, hs_createdate=1702249877584, rating_new__1_5_=5, id=11175370110}, {comment_text=i taseted yum asso slay, approved=true, user_name=Dann, hs_createdate=1702249876885, rating_new__1_5_=3, id=11175470134}, {comment_text=Very quick and Easy. A new family favorite, approved=true, user_name=Tracy Hema7827314, hs_createdate=1702249876726, rating_new__1_5_=5, id=11175587476}, {comment_text=Cooking time was 22mins as after 18mins they were still sticky , no flavor very disappointing. Thanks for the tip about coating the blueberries in flour to stop them from being purple when using frozen blueberries., approved=true, user_name=Teresa, hs_createdate=1702249876715, rating_new__1_5_=1, id=11175347570}, {comment_text=How do we get the nutritional information for this recipe?, approved=true, user_name=1676763947, hs_createdate=1702249876526, rating_new__1_5_=3, id=11175621654}, {comment_text=Halved the recipe to make six, it was really nice!, approved=true, user_name=Jassie, hs_createdate=1702249876196, rating_new__1_5_=5, id=11175405423}, {comment_text=It was good but when I added the frozen blueberries the mixture went purple. Also instead of 12 it made 18. Some advice would be to not mix the blueberries and get an extra muffin tin, in case of to many., approved=true, user_name=E, hs_createdate=1702249876117, rating_new__1_5_=3, id=11175589770}]}
Reviews
131
What did you think of this recipe?
Unknown
So delicious and Super easy !!!!
5
Roz
Unfortunately this recipe was a complete disaster for me! The mixture was a runny mess with lumps of flour through it and as i'm not a confident baker threw the whole lot in the bin uncooked as it just didn't look right and I had no idea how to, or if I could have, saved it - AND to make matters worse i'd filled 12 muffin cases and still had lots of sloppy lumpy batter left.I went to the supermarket and bought them in the end!
1
Chrissy
Won't make again. They were quite bland. Will probably use the banana muffin recipe next time
2
Mei
Perfect! Didn't stir the batter much and it came out very well
5
Dann
i taseted yum asso slay
3
Tracy Hema7827314
Very quick and Easy. A new family favorite
5
Teresa
Cooking time was 22mins as after 18mins they were still sticky , no flavor very disappointing. Thanks for the tip about coating the blueberries in flour to stop them from being purple when using frozen blueberries.
1
1676763947
How do we get the nutritional information for this recipe?
3
Jassie
Halved the recipe to make six, it was really nice!
5
E
It was good but when I added the frozen blueberries the mixture went purple. Also instead of 12 it made 18. Some advice would be to not mix the blueberries and get an extra muffin tin, in case of to many.
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.
Unfortunately this recipe was a complete disaster for me! The mixture was a runny mess with lumps of flour through it and as i'm not a confident baker threw the whole lot in the bin uncooked as it just didn't look right and I had no idea how to, or if I could have, saved it - AND to make matters worse i'd filled 12 muffin cases and still had lots of sloppy lumpy batter left.I went to the supermarket and bought them in the end!
1
Chrissy
Won't make again. They were quite bland. Will probably use the banana muffin recipe next time
2
Mei
Perfect! Didn't stir the batter much and it came out very well
5
Dann
i taseted yum asso slay
3
Tracy Hema7827314
Very quick and Easy. A new family favorite
5
Teresa
Cooking time was 22mins as after 18mins they were still sticky , no flavor very disappointing. Thanks for the tip about coating the blueberries in flour to stop them from being purple when using frozen blueberries.
1
1676763947
How do we get the nutritional information for this recipe?
3
Jassie
Halved the recipe to make six, it was really nice!
5
E
It was good but when I added the frozen blueberries the mixture went purple. Also instead of 12 it made 18. Some advice would be to not mix the blueberries and get an extra muffin tin, in case of to many.