Thermomix Blueberry Muffins
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.
Servings: 12 Muffins
Calories: 271kcal
Equipment
- 1 12-hole muffin tray
- 12 Muffin cases
- 1 Ice cream scoop
Ingredients
- 150 g butter cut into pieces
- 200 g caster sugar
- 2 eggs
- 300 g full cream milk
- 1 teaspoon vanilla extract
- 300 g plain flour
- 2 teaspoon baking powder
- 1 pinch salt
- 150 g blueberries
Instructions
- 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.
Notes
- These muffins freeze really well and so are great for batch-making. Store them in an airtight bag or container in the freezer for up to 3 months.
- You can use fresh or frozen blueberries in this recipe. 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.
Nutrition
Calories: 271kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 175mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 392IU | Calcium: 81mg | Iron: 1mg