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, Lemon Blueberry Scones, Blueberry Breakfast Smoothie, and Blueberry and Almond Friands in the Thermomix.
Tips on How to Make – Scroll to Recipe Card for Quantities etc.
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.
I think Blueberry Muffins taste amazing on their own, but you could also add some white chocolate chips or some lemon rind for a lemony twist.
How to Store
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 Make Ahead and Freeze
To freeze the muffins, all them to cool then wrap 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.
Some More Thermomix Muffin Recipes You Might Like
- 100g unsalted butter, cut into cubes
- 250g self raising flour
- 100g soft brown sugar
- 1 teaspoon baking powder
- 50g milk
- 2 large eggs
- 1 teaspoon vanilla essence
- 150g fresh blueberries, see note 1
- Preheat the oven to 180ºC fan forced / 200ºC 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.
1. Frozen blueberries also work in this recipe. Don't thaw them first as their juices bleed into the batter and you'll end up with a purple muffin!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 307mgCarbohydrates: 26gFiber: 1gSugar: 9gProtein: 3g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Life of Freddie
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