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Blueberry muffin in a silver case sitting on bench top with plate of muffins behind it.
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5 from 6 votes

Easy Blueberry Muffins

This easy Blueberry Muffin recipe requires just a few simple ingredients to put together and is a great recipe to make with the kids! Both regular and Thermomix instructions included.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Desserts, Snacks
Cuisine: Australian
Keyword: Kids Food, Lunchbox Snacks, Muffins, Thermomix
Servings: 24 muffins
Calories: 89kcal
Author: Lauren

Equipment

  • 2x 12 hole muffin trays

Ingredients

  • 2 & ½ cups self raising flour 375 grams
  • ½ cup caster sugar 110 grams
  • 1 & ½ cups of milk 380 grams
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 150 grams butter
  • 300 grams of blueberries - fresh or frozen fresh or frozen

Instructions

  • Pre-heat your oven to 200 degrees celsius (fan-forced) and lightly grease two x 12 hole muffin baking trays - you can also use paper muffin cases.
  • Place the butter into a microwave safe bowl and cook for 30 seconds or until melted. Set aside to cool slightly.
  • In a large mixing bowl, sift the flour and add the sugar before stirring to combine and make a well in the centre.
  • In a large jug, combine the milk, eggs and vanilla extract.
  • Pour the mixture from the jug into the well and add the cooled melted butter. Gently fold the ingredients together with a large metal spoon until the mixture is almost combined.
  • Add the blueberries and gently fold through - make sure you don’t over mix as they blueberries will bleed (if using frozen) and overworking the mixture will give you a dense muffin.
  • Spoon the mixture into the prepared muffin tins and place into the oven to bake for 18 - 20 minutes or until cooked through when tested.
  • Carefully remove from the oven and allow the muffins to cool in the baking trays for 10 minutes before transferring to a wire rack to cool completely.

Thermomix Instructions

  • Pre-heat your oven to 200 degrees celsius (fan-forced) and lightly grease two x 12 hole muffin baking trays - you can also use paper muffin 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.
  • Carefully remove from the oven and allow the muffins to cool in the baking trays for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • You can use fresh or frozen blueberries for this recipe.
  • To ensure the blueberries don't sink to the bottom of your muffins, lightly coat them in flour before adding to the 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.

Nutrition

Serving: 0g | Calories: 89kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 19mg | Potassium: 57mg | Fiber: 1g | Sugar: 7g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg