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5 from 2 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 mins
Cook Time20 mins
Total Time35 mins
Course: Desserts, Snacks
Cuisine: Australian
Keyword: Kids Food, Lunchbox Snacks, Muffins, Thermomix
Servings: 24 muffins
Calories: 89kcal
Author: Lauren

Equipment

  • 2 x 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.
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