Our Marvellous Maruia Muffins by Chef Lasse Holopainen
Pure Yum.
I came across the Jordan Marsh Blueberry Muffin Recipe when I first started offering onsite baked goods.
Over the last four years it has evolved considerably, to what I consider a more wholesome, healthy, and even more delicious muffin recipe.
Our Marvelous Maruia Muffins
(makes 16 standard muffins)
Prepare two large mixing bowls, to the 1st bowl add:
400 grams AP flour
100 grams Wholemeal Flour (we use purple wholemeal)
4 tsp baking soda
1 tsp salt
Dry mix with hand mixer or whisk.
To the 2nd bowl add:
250 grams butter
300 grams sugar (add or subtract or sub for other sweeteners)
Mix or whisk until well combined.
4 eggs added singly and mixed in
250 ml plain yoghurt (for moistness yoghurt > cream > milk > buttermilk)
2 tsp vanilla essence
Mix or whisk again until fully combined and no lumps remain.
Empty contents of 1st bowl into 2nd bowl and mix with a spatula until just combined (lumpiness is ok but break up any clots of dry flour).
Add 100 grams of white or dark chocolate, if desired
Add 400 grams of berry of choice (500 if no chocolate) (pro tip, if using frozen berries, rinse them in a strainer under cold water for a minute or two to avoid staining the batter )
Mix with the flat of the spatula, turning the batter rather than cutting through it to maintain berry integrity.
Portion into a muffin tin (lined or cases), I prefer using a level large ice cream scooper (the one with the wiper) portion as the consistency of this batter is good for this.
Bake at 180 degrees Celsius until internal temperature of 93 degrees (about 18 - 20 minutes depending on your menu) add time if needed.
Cool in tin for 10 minutes, transfer to a cooling tray.
Top with whatever you prefer (no need really) and enjoy the goodness.
When covered at room temperature, it can stay on the counter for a couple of days; but otherwise, reheat in the microwave or oven if kept sealed in the fridge.
Lasse Holopainen
11 March 2026
Maruia River Retreat Kitchen
In his fourth successful season at Maruia River Retreat, Lasse Holopainen leads the kitchen as Head Chef. The retreat is widely praised by guests for its nourishing, high-quality locavore cuisine, with meals prepared by Lasse and the Kitchen crew. Menus change daily and highlight fresh produce from the retreat’s kitchen garden as well as ingredients sourced from nearby farms. The result is simple, seasonal food that reflects the surrounding land and supports local growers.
Maruia Continental Breakfast at the Dining Lounge:
Left to right: Homemade bread, honeycomb honey from our hives, local jams, marmalades and Pic’s peanut butter, cold and hot smoked salmon, Yum Granola, local yoghurts, eggs from next door, fresh milk and juices and lots of local fruits, some from our garden.
Everyday from 915am to 11am after the 8am Yoga class.
