This Thermomix Blueberry Muffins recipe couldn't be easier to make!
It's taken me awhile to try making my favourite Blueberry Muffin recipe in the Thermomix and given it took less than 10 minutes to get the ingredients out, preheat the oven and put these together, I don't know why it took me so long!
These Blueberry Muffins really are a staple in our house and I often make a batch just to pop into little bags and store in the freezer for an easy morning tea - minus the coupe we inevitably eat first of course!
You should also try our delicious recipe for banana chocolate chip muffins here.
We've also mixed things up a little and used raspberries or frozen mixed berries in the past - both of which are delicious options you can also try.
Tips for Making this Thermomix Blueberry Muffins Recipe:
- 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.
- These muffins are freezer friendly.
- If you don't have a Thermomix, you can find the conventional cooking instructions here.
You can find more easy snack recipes in our Freezer Friendly Snacks Book - also available in a bundle pack.
Thermomix Blueberry Muffins
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
Instructions
- Preheat your oven to 180 degrees and line a 12 hole muffin trays with paper cases.
- Place the butter into your Thermomix bowl and cook for 3 minutes at 60 degrees on speed 2 or until melted.
- Add the self raising flour, caster sugar, milk, eggs and vanilla essence and mix for 10 seconds on speed 5. Scrape down. Mix for another 10 seconds on speed 5 or until just combined - it’s ok 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 and bake for 18-20 minutes or until golden brown and cooked through when tested with a skewer.
Notes
Enjoy!
June Gibbs says
Can i use semolina flour instead of self raising flour
Tash says
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!
Rowena says
These were delicious & super easy. I used half a banana and a few less blueberries. Very popular with the whole family!
Lucy says
Fantastic!!!
Rachel Williamson says
Made these with natvia instead of sugar and almond milk and they were delicious!!!
Lucy says
Fantastic!
Kara says
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 🙂
Lucy Mathieson says
Yay! That's awesome!!! xx
Narelle says
I made batch with gluten free flour (bobs 1to1 gf flour) they turned out delicious!!
Pela says
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!
Lucy Mathieson says
Hi Pela, you can use them frozen (no need to defrost) xx
Alysia Prevost says
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.
Lauren Matheson says
Thanks so much for the feedback Alysia, I'm glad the kids love them!
Victoria says
So delicious and soft. Thanks heaps for the recipe.
'Thermobliss. Your one stop shop for all things Thermomix!'
Cheers
Lauren Matheson says
Oh you are too lovely Victoria - Thank you x
Kelly says
I made these today but replaced the blueberries with raspberries & apple and they were delicious.. Kids loved them and easy to make 🙂
Lucy says
Perfect!!!!
Jessica says
Would using less sugar work or would it be too tart?
Lauren says
You can use a little less sugar and it should be ok.
Suzanne says
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.
Shanna says
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?
Lauren Matheson says
Hi Shanna, sorry but I haven't tried this recipe dairy free so can't give the quantities to use
Erin says
Would these be ok to use gluten free flour instead?
Lauren says
I don't see why not!
Amie says
I have made these 3 times last week they are so yummy!