These are the easiest fluffiest Thermomix Blueberry Muffins ever. They take no time to make and are perfect for breakfast or afternoon tea.
If you're after an easy recipe for Thermomix Blueberry Muffins, then this one is for you. They can be baked and ready in less than 30 minutes and taste moist and delicious.
Blueberries are often on special at our local supermarket, which is a great excuse to make Blueberry Muffins. I also like to make Blueberry Compote, Blueberry Breakfast Smoothie, and Blueberry and Almond Friands in the Thermomix.
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How to Make Thermomix Blueberry Muffins
To make them, it's just a case of weighing all the ingredients in the Thermomix bowl then mixing for a few seconds then you're done.
I'm not patient enough to wait for butter to soften at room temperature so soften it in the Thermomix first before adding the remaining ingredients.
It takes less than 5 minutes to prepare these if you use an ice cream scoop to scoop the batter into the muffin cases. I always love to poke a few blueberries into the muffins just before baking, so you're guaranteed to have blueberries in every bite.
Top Tip
If you run out of muffin cases, I have a tutorial on how to Make Your Own Muffin Cases using baking paper!
Storage
These taste best on the day they were made but will keep for a few days in an airtight container. Heating them in the microwave will give them a freshly baked taste.
To freeze the muffins, allow them to cool, then wrap them tightly in plastic wrap or foil. Place them in a resealable freezer bag or airtight container and label. They will keep for up to 3 months.
📖 Recipe
Thermomix Blueberry Muffins
Ingredients
- 100 g unsalted butter, cut into cubes
- 250 g self raising flour
- 100 g soft brown sugar
- ½ teaspoon baking powder
- 50 g milk
- 2 large eggs
- 1 teaspoon vanilla essence
- 150 g fresh blueberries, see notes
Instructions
- Preheat the oven to 200°C/400°F (180°C fan) and line a 12 hole muffin tin with muffin cases.
- If the butter is chilled, melt it in the Thermomix bowl for 40 sec/50℃/speed 4 to soften. (Omit this step if the butter is already at room temperature). Then add the flour, brown sugar, baking powder, milk, eggs and vanilla extract to the Thermomix bowl and mix for 6 sec/speed 5. Scrape down the bowl and mix again for 6 sec/speed 5. Stir in 100g of the blueberries by hand so not to squash them. Reserve the rest for sticking into the top of each muffin before baking.
- Spoon or scoop the batter into the muffin cases about two-thirds of the way up. Top the muffins with the reserved blueberries and bake in the oven for 15-20 minutes until lightly golden and a toothpick comes out clean. Leave in the tray for 5 minutes before turning out onto a wire rack to cool.
- Enjoy them whilst they're still warm from the oven.
Sabina says
Yummy!! Mine came out more like scones because I only had all-purpose flour on hand.