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 - itβs 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 β 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.