Description
Make bakery-style blueberry muffins with a tender crumb and perfect dome using your Thermomix. This recipe yields soft, moist muffins bursting with fresh or frozen blueberries.
Ingredients
Scale
- 150 grams butter
- 375 grams self raising flour
- 110 grams caster sugar
- 375 grams milk
- 2 eggs
- 1 teaspoon vanilla extract
- 300 grams blueberries – fresh or frozen
Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and line a 12-hole muffin tray with paper cases.
- Chop the butter and place it into your Thermomix bowl. Cook for 3 minutes, 60 degrees, Speed 2, or until melted.
- Add the self-raising flour, caster sugar, milk, eggs, and vanilla extract. Mix for 10 seconds, Speed 5. Scrape down the sides.
- Mix for another 10 seconds, Speed 5, or until the ingredients are just combined. A few lumps in the mixture are acceptable.
- Add the blueberries and gently stir them through using your spatula.
- Spoon the mixture into the prepared muffin tin, filling each case to ⅔ full. Bake for 18-20 minutes or until the tops are golden and a skewer inserted into the center comes out clean.
Notes
- This method prevents overmixing, which keeps the muffin texture light and soft.
- For the best visual appeal, ensure the tops are golden brown before removing them from the oven.
- These muffins look stunning when served for brunch or photographed.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Thermomix Blueberry Muffins, Thermomix Recipes, Blueberry Muffins, Bakery Style Muffins, Autumn Recipes, Breakfast Recipes, Moist Muffins