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    Home » All Posts » Sweet » Sweet Breads & Muffins » Thermomix Blueberry Muffins

    Published: Aug 3, 2020 · Modified: Aug 27, 2023 by Lauren Matheson ·

    Thermomix Blueberry Muffins

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    Our most popular Thermomix Blueberry Muffins recipe couldn't be easier to make! With just 10 minutes prep time, these deliciously moist muffins are ready to eat in 30 minutes. Perfect for school lunch boxes or afternoon tea.

    Blueberry muffins in silver paper cases.

    Ever since we first published our Thermomix Blueberry Muffin recipe, it's become one of the most popular recipes on our website. You guys absolutely LOVE it!

    Just like our fruit and yoghurt muffins, apple muffins and chocolate chip and zucchini muffins, these Thermomix Blueberry Muffins are always a hit with the whole family.

    Whip up a batch for school lunch boxes or serve them for morning tea with friends.

    Blueberry muffins in a muffin tin.

    Why You're Going To Love This Recipe

    What's not to love about a batch of sweet, moist and fruity muffins?!

    • Most Popular - we have a LOT of muffin recipes on ThermoBliss... but these are by far the most popular with our readers!
    • Great For Lunch Boxes - pop a muffin in your little ones lunch box for an energy boost during the school day.
    • Budget-Friendly - use fresh blueberries when they're in season or frozen blueberries for a cheaper option.
    • Freezer-Friendly - freeze any leftover muffins for quick 'grab and go' snacks.
    • Quick & Easy - just a couple of simple steps and 10 minutes prep time is all it takes to make our Thermomix Blueberry Muffins.
    A batch of blueberry muffins.

    What You Need

    Our Thermomix Blueberry Muffins are made using mainly pantry and fridge staples!

    • Butter - you can use either salted or unsalted butter in this recipe
    • Self-Raising Flour - use store-bought self-raising flour or make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain flour
    • Caster Sugar - this superfine sugar is perfect for baking muffins as it dissolves when mixed together
    • Milk - I recommend using full fat/full cream milk for the best results
    • Eggs - have your eggs at room temperature before using
    • Vanilla Extract - or vanilla essence
    • Blueberries - you can use either fresh or frozen blueberries in this recipe

    Step By Step Instructions

    These quick and easy muffins require just a few basic steps!

    Step 1 - Melt The Butter

    Chop the butter into small chunks and place into the Thermomix bowl.

    Heat until melted.

    Step 2 - Add The Ingredients

    Add all of the remaining ingredients (except for the blueberries) to the bowl and mix to combine.

    TIP: Be careful not to over-mix.

    Step 3 - Mix Through The Blueberries

    Using a spatula, mix the fresh or frozen blueberries gently through the mixture.

    Step 4 - Add To Muffin Tin

    Divide the mixture between a 12-hole muffin tray lined with paper cases.

    TIP: Only fill to ⅔ of the way so that the mixture doesn't spill over when it rises when baking.

    Step 5 - Bake

    Bake in the oven for 18-20 minutes or until cooked through.

    Three muffins with fruit on a cake stand.

    Expert Tips & FAQs

    Can I use frozen blueberries?

    Yes! You can use either fresh or frozen blueberries in this recipe.

    Can I use yoghurt in place of milk?

    Yes, you can use greek or vanilla yoghurt in place of the milk.

    Don't overmix the ingredients

    For perfectly soft, fluffy and moist muffins, it's important to avoid over-mixing the ingredients.

    Cafe-style muffins

    For large cafe-style muffins, use a larger muffin tray and increase the cooking time slightly.

    Storing & Freezing

    Muffins are best consumed within 2-3 days of baking.
    Store in an airtight container at room temperature.
    Alternatively, freeze in an airtight container for up to 2 months.

    A paper case being removed from a muffin on a white cake stand.

    Related Recipes

    If you love muffins, then make sure you try these yummy varieties too:

    • Chocolate chunk muffins in a bowl.
      Thermomix Chocolate Banana Muffins
    • A banana muffin with chocolate chips.
      Thermomix Banana Chocolate Chip Muffins
    • close up of apple muffin made in a thermomix sprinkled with rolled oats.
      Thermomix Apple Muffins
    Half a muffin filled with blueberries.
    Blueberry muffins in silver paper cases.

    Thermomix Blueberry Muffins

    With only 10 minutes prep time, this Thermomix Blueberry Muffins recipe is the perfect quick and easy treat.
    4.93 from 27 votes
    Print Pin Rate
    Course: healthy snacks
    Cuisine: Western
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12
    Calories: 283kcal
    Author: Lucy & Lauren
    Cost: $10

    Equipment

    • Thermomix

    Ingredients

    • 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
    Prevent your screen from going dark

    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 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 and mix for 10 seconds, Speed 5. Scrape down.
      Mix for another 10 seconds, Speed 5, or until just combined - it’s fine if the mixture is a little lumpy.
    • Add the blueberries and gently stir through using your spatula.
    • Spoon the mixture into the prepared muffin tin (filling to ⅔ full) and bake for 18-20 minutes or until golden and cooked through when tested with a skewer.

    Notes

    RECIPE NOTES & TIPS
    You can use fresh or frozen blueberries for this recipe.
    You can also use greek or vanilla yoghurt in place of milk for this recipe.
    It's important to not over mix the ingredients as this will result in a dense muffin.
    You can use larger muffin trays for a 'cafe style' muffin, please note you will need to increase your cooking time.
    Muffins are best consumed within 2-3 days of baking.
    Store in an airtight container at room temperature.
    Alternatively, freeze in an airtight container for up to 2 months.

    Nutrition

    Calories: 283kcal | Carbohydrates: 37g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 114mg | Potassium: 106mg | Fiber: 1g | Sugar: 13g | Vitamin A: 417IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    Reader Interactions

    Comments

    1. Riny says

      December 15, 2022 at 9:02 am

      5 stars
      The best muffin recipe I’ve ever tried. Not too sweet and so moist. Kids demolished in any second!

      Reply
    2. Pepita says

      November 28, 2022 at 7:54 pm

      Used gluten free flour and turned out perfectly. Thanks

      Reply
    3. June Gibbs says

      January 28, 2021 at 6:44 pm

      Can i use semolina flour instead of self raising flour

      Reply
      • Tash says

        January 28, 2021 at 8:18 pm

        I haven't tried this so I can't say for sure how it will turn out. Semolina flour will yield a denser and possibly slightly coarser texture, but I wouldn't let that stop you from giving it a go! Maybe just try a 1/2 batch first 🙂

        If you do try it, please let us know how they turned out!

        Reply
    4. Rowena says

      October 28, 2020 at 9:30 pm

      5 stars
      These were delicious & super easy. I used half a banana and a few less blueberries. Very popular with the whole family!

      Reply
      • Lucy says

        October 29, 2020 at 6:33 am

        Fantastic!!!

        Reply
    5. Rachel Williamson says

      February 18, 2020 at 5:45 pm

      Made these with natvia instead of sugar and almond milk and they were delicious!!!

      Reply
      • Lucy says

        February 19, 2020 at 6:07 am

        Fantastic!

        Reply
    6. Kara says

      July 13, 2019 at 1:28 pm

      5 stars
      Just made a double batch of these and only had 300 grams of blueberries. They still turned out amazing! I love all my thermobliss recipes so far. So happy 🙂

      Reply
      • Lucy Mathieson says

        July 14, 2019 at 7:44 am

        Yay! That's awesome!!! xx

        Reply
    7. Narelle says

      July 07, 2018 at 6:35 pm

      I made batch with gluten free flour (bobs 1to1 gf flour) they turned out delicious!!

      Reply
    8. Pela says

      January 20, 2018 at 9:49 pm

      Hello- I cannot wait to make these! I only have frozen blueberries and I can see that the recipe allows for those as well. Do I need to thaw them before using? Thank you!

      Reply
      • Lucy Mathieson says

        January 21, 2018 at 6:19 am

        Hi Pela, you can use them frozen (no need to defrost) xx

        Reply
    9. Alysia Prevost says

      December 29, 2017 at 9:00 am

      I made a batch today using Nuttelex and Oat Milk and they turned out lovely.
      This recipe made 18 cup cakes and 12 mini cup cakes.
      My children (3.5 and 5.5 yo) are currently polishing them off and I'll need to make another batch in the next two days I suspect.

      Reply
      • Lauren Matheson says

        December 31, 2017 at 3:59 am

        Thanks so much for the feedback Alysia, I'm glad the kids love them!

        Reply
    10. Victoria says

      July 26, 2017 at 7:22 pm

      So delicious and soft. Thanks heaps for the recipe.

      'Thermobliss. Your one stop shop for all things Thermomix!'

      Cheers

      Reply
      • Lauren Matheson says

        August 09, 2017 at 9:58 am

        Oh you are too lovely Victoria - Thank you x

        Reply
    11. Kelly says

      April 15, 2017 at 1:27 pm

      I made these today but replaced the blueberries with raspberries & apple and they were delicious.. Kids loved them and easy to make 🙂

      Reply
      • Lucy says

        April 16, 2017 at 7:40 am

        Perfect!!!!

        Reply
    12. Jessica says

      July 30, 2016 at 7:46 am

      Would using less sugar work or would it be too tart?

      Reply
      • Lauren says

        August 04, 2016 at 6:00 am

        You can use a little less sugar and it should be ok.

        Reply
      • Suzanne says

        August 04, 2020 at 6:26 pm

        I used only 55grams of sugar and a little squirt of honey. Plus I used the Greek yoghurt (because I had it left over from pizza based). I think you could reduce that again or possibly just use honey or maple as your sweetener.

        Reply
      • Shanna says

        October 20, 2021 at 8:10 am

        Can I do this dairy free? Use coconut oil instead of butter and almond milk instead of milk? If so how much coconut oil to replace butter?

        Reply
        • Lauren Matheson says

          October 21, 2021 at 7:30 am

          Hi Shanna, sorry but I haven't tried this recipe dairy free so can't give the quantities to use

    13. Erin says

      July 07, 2016 at 8:24 pm

      Would these be ok to use gluten free flour instead?

      Reply
      • Lauren says

        July 20, 2016 at 1:07 pm

        I don't see why not!

        Reply
    14. Amie says

      November 10, 2015 at 6:17 pm

      I have made these 3 times last week they are so yummy!

      Reply
    4.93 from 27 votes (24 ratings without comment)

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    Hi, We're Lauren and Lucy! We're two mums who love to cook and want to show you how easy it is to make delicious family meals, baking treats and lunch box snacks in your Thermomix..

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