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.
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!
Whip up a batch for school lunch boxes or serve them for morning tea with friends.
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.
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.
Expert Tips & FAQs
Yes! You can use either fresh or frozen blueberries in this recipe.
Yes, you can use greek or vanilla yoghurt in place of the milk.
For perfectly soft, fluffy and moist muffins, it's important to avoid over-mixing the ingredients.
For large cafe-style muffins, use a larger muffin tray and increase the cooking time slightly.
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.
If you love muffins, then make sure you try these yummy varieties too:
Thermomix Blueberry Muffins
- 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
- 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.