These Thermomix Blueberry Muffins are a classic recipe made simple. Perfect to batch make, freeze and use in lunch boxes or for after-school snacks.
This easy recipe makes are a really beautiful light and moist muffin, made even better with a delicious burst of juicy freshness from the blueberries.
They freeze really well - I just store them in a Ziploc bag and then pull them out in the morning, pop them in my kids' lunch boxes and they are ready to eat by morning recess.
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Why you will love this recipe
- These muffins are a great way to get your kids eating extra antioxidant-rich blueberries.
- They freeze well so perfect for batch cooking.
- They are perfect for lunch boxes and after-school snacks.
- The recipe uses standard store cupboard ingredients plus blueberries (which can be used frozen straight from the freezer).
Full ingredients with recipe instructions can be found in the recipe card at the bottom of this post.
This simple recipe uses the following ingredients:
- Caster sugar
- Milk - for best results use full cream milk
- Vanilla extract
- Plain flour - you can substitute wth self-raising flour and skip the baking powder if preferred, but I always find better results using plain flour plus baking powder.
- Baking powder
- Blueberries - these can be fresh blueberries or frozen. If using frozen berries, do not thaw, just use directly from the freezer.
Making Blueberry Muffins in the Thermomix is super easy.
Firstly - make sure you have your oven pre-heated and your muffin tray ready lined with muffin cases. This means that you can get your muffins in the oven straight away without having to let the batter sit around.
Now start by adding the butter and sugar to the Thermomix bowl and creaming together for 30 seconds.
Next add all the remaining ingredients except the blueberries (so the eggs, milk, vanilla extract, flour, baking powder and salt) and mix for another 30 seconds.
Finally measure in the blueberries and use a spatula to mix them into the muffin batter.
Now you just need to divide the mixture into your muffin tray (use a cookie or ice cream scoop to make this quicker and easier and for more equal quantities) and pop them in the oven for 20 minutes.
Top Tip: To help the muffins look even better, save a few blueberries to add to the top of the muffins after you have scooped them into the tray. This way they will be more prominent on top of the muffin.
Allow them to cool in the tin for just a couple of minutes before transferring to a rack to cool.
FAQs and Top Tips
Yes you can. They freeze really well. Just pop them in a Ziploc bag and store in the freezer for up to 3 months.
Yes they can - this means you can store blueberries in the freezer so they are always on hand for making muffins. For best results, add the blueberries still frozen direct from the freezer. Do not thaw first.
Thermomix Blueberry Muffins
- 1 12-hole muffin tray
- 12 Muffin cases
- 1 Ice cream scoop
- 150 g butter cut into pieces
- 200 g caster sugar
- 2 eggs
- 300 g full cream milk
- 1 tsp vanilla extract
- 300 g plain flour
- 2 tsp baking powder
- 1 pinch salt
- Pre-heat the oven to 180 C / 360 F. Prepare a muffin tin with cupcake liners.
- Add the butter and sugar to the Thermomix bowl. Cream together for 30 seconds / speed 5.
- Add the eggs, milk, vanilla extract, flour, baking powder and salt. Mix for 30 seconds / speed 4.
- Weigh the blueberries into the bowl. Use a spatula to stir them into the muffin batter.
- Use a cookie scoop to divide the mixture equally into the muffin cases.
- Bake in oven for 20 minutes, or until a knife comes away clean when inserted in the middle.
- Allow to cool for a couple of minutes in the tin before transferring to a wire rack to cool.