{has_more=true, offset=60, total=131, results=[{comment_text=I think this is a fullprof recipe and just looking at the reviews I can tell it's good, approved=true, user_name=Amelie Jewkes, hs_createdate=1702249875994, rating_new__1_5_=3, id=11175506201}, {comment_text=I don't do a lot of cooking and had not made muffins for over 20 years. I have used this recipe twice now for my grandchildren and they absolutely love them., approved=true, user_name=Noelene, hs_createdate=1702249875491, rating_new__1_5_=5, id=11175396995}, {comment_text=My muffins turned out awful. They were rubbery instead of light and fluffy.I don't think you should put all the ingredients in a bowl and mix until just combined because the egg doesn't get mixed through properly., approved=true, user_name=Alex Roberts, hs_createdate=1702249875379, rating_new__1_5_=1, id=11175374949}, {comment_text=Runny mix and a tasteless. I added more blueberries but still tasteless - all I can taste is baking powder - need more sugar and maybe less milk and just use self raising flour. Very disappointing., approved=true, user_name=Richel, hs_createdate=1702249874801, rating_new__1_5_=1, id=11175627562}, {comment_text=Fabulous recipe. So reliable. So easy. So delicious, approved=true, user_name=Clare-Louise, hs_createdate=1702249874800, rating_new__1_5_=5, id=11175589761}, {comment_text=I used the bones of this recipe however adapted to what I have in the fridge and pantry - exchanged the lemon juice and peel for 3 teaspoons of lemon curd (the price of lemons these days!). I used one cup of oat milk and two eggs with a 1/4 cup of Greek yoghurt. A little less sugar - 3/4 cup (1/2 cup white sugar and 1/4 soft brown sugar). Delicious, moist blueberry muffins with a health tang of lemon. Baking is about experimenting and going with the flow for me and this classic recipe easily allows for creativity. 10/10, approved=true, user_name=Mollie, hs_createdate=1702249874698, rating_new__1_5_=5, id=11175550817}, {comment_text=Mixture too runny for kids to put into muffin pans and frozen blueberries made whole thing turn purple, approved=true, user_name=LC, hs_createdate=1702249874628, rating_new__1_5_=1, id=11175436293}, {comment_text=it was good as bro chur to all youz that made the recipe!, approved=true, user_name=Jonah Takalua, hs_createdate=1702249874562, rating_new__1_5_=5, id=11175370060}, {comment_text=Followed this recipe exactly and it is very runny! Currently in the oven cooking, but I'm not hopeful...., approved=true, user_name=S, hs_createdate=1702249874217, rating_new__1_5_=1, id=11175452017}, {comment_text=I had builders here, whipped up a couple of batches in no time, and they were eaten very quickly, yummy thanks for the recipe, approved=true, user_name=kelly jordan, hs_createdate=1702249874065, rating_new__1_5_=5, id=11175627550}]}
Reviews
131
What did you think of this recipe?
Amelie Jewkes
I think this is a fullprof recipe and just looking at the reviews I can tell it's good
3
Noelene
I don't do a lot of cooking and had not made muffins for over 20 years. I have used this recipe twice now for my grandchildren and they absolutely love them.
5
Alex Roberts
My muffins turned out awful. They were rubbery instead of light and fluffy.I don't think you should put all the ingredients in a bowl and mix until just combined because the egg doesn't get mixed through properly.
1
Richel
Runny mix and a tasteless. I added more blueberries but still tasteless - all I can taste is baking powder - need more sugar and maybe less milk and just use self raising flour. Very disappointing.
1
Clare-Louise
Fabulous recipe. So reliable. So easy. So delicious
5
Mollie
I used the bones of this recipe however adapted to what I have in the fridge and pantry - exchanged the lemon juice and peel for 3 teaspoons of lemon curd (the price of lemons these days!). I used one cup of oat milk and two eggs with a 1/4 cup of Greek yoghurt. A little less sugar - 3/4 cup (1/2 cup white sugar and 1/4 soft brown sugar). Delicious, moist blueberry muffins with a health tang of lemon. Baking is about experimenting and going with the flow for me and this classic recipe easily allows for creativity. 10/10
5
LC
Mixture too runny for kids to put into muffin pans and frozen blueberries made whole thing turn purple
1
Jonah Takalua
it was good as bro chur to all youz that made the recipe!
5
S
Followed this recipe exactly and it is very runny! Currently in the oven cooking, but I'm not hopeful....
1
kelly jordan
I had builders here, whipped up a couple of batches in no time, and they were eaten very quickly, yummy thanks for the recipe
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.
I think this is a fullprof recipe and just looking at the reviews I can tell it's good
3
Noelene
I don't do a lot of cooking and had not made muffins for over 20 years. I have used this recipe twice now for my grandchildren and they absolutely love them.
5
Alex Roberts
My muffins turned out awful. They were rubbery instead of light and fluffy.I don't think you should put all the ingredients in a bowl and mix until just combined because the egg doesn't get mixed through properly.
1
Richel
Runny mix and a tasteless. I added more blueberries but still tasteless - all I can taste is baking powder - need more sugar and maybe less milk and just use self raising flour. Very disappointing.
1
Clare-Louise
Fabulous recipe. So reliable. So easy. So delicious
5
Mollie
I used the bones of this recipe however adapted to what I have in the fridge and pantry - exchanged the lemon juice and peel for 3 teaspoons of lemon curd (the price of lemons these days!). I used one cup of oat milk and two eggs with a 1/4 cup of Greek yoghurt. A little less sugar - 3/4 cup (1/2 cup white sugar and 1/4 soft brown sugar). Delicious, moist blueberry muffins with a health tang of lemon. Baking is about experimenting and going with the flow for me and this classic recipe easily allows for creativity. 10/10
5
LC
Mixture too runny for kids to put into muffin pans and frozen blueberries made whole thing turn purple
1
Jonah Takalua
it was good as bro chur to all youz that made the recipe!
5
S
Followed this recipe exactly and it is very runny! Currently in the oven cooking, but I'm not hopeful....
1
kelly jordan
I had builders here, whipped up a couple of batches in no time, and they were eaten very quickly, yummy thanks for the recipe