Blueberry Muffins

BlueberryMuffins copyThe colour of blueberries is almost as appealing as the taste! Just be careful if your children are eating these – the blueberries can stain clothing! This recipe makes a large batch, either 12 jumbo sized muffins or 18 regular sized ones.  I keep frozen berries in the freezer all the time, they are good to have on hand for baking or to use in smoothies. If you don’t have blueberries you could also use strawberries , raspberries or a mixed berry combination. Just keep the quantity the same.

Blueberry Muffins
Prep Time
Cook Time
Total Time
Recipe type: Baking
Serves: 12-18
  • 50g butter
  • 75g sugar
  • 2 eggs
  • 160g milk or buttermilk
  • 90g natural yoghurt
  • 1 tsp vanilla (essence, paste or extract)
  • 330g SR flour
  • 20g dried apple
  • 160g frozen blueberries
  1. Preheat oven to 180 degrees Celsius, line a muffin tray with muffin cases. I have an 18 hole muffin tin that I use for this recipe, if you are using a 12 hole tin use large cases if possible, or cook over two batches.
  2. Weigh the dried apple into the Tmx bowl and chop by turbo pulsing a few times. Remove from the bowl and set aside.
  3. Add the butter to the Tmx bowl and melt 100 degrees, speed 1, 2 minutes.
  4. Add all other ingredients except blueberries and dried apple and mix 20 seconds, speed 4-5.
  5. Add apple and blueberries and combine until just mixed through, reverse, speed 1, 10 seconds (use spatula to help mix through if needed)
  6. Spoon into prepared muffin cases and bake in 180 degree oven for 15-20 minutes.
This is a very thick batter to work with, but the finished texture of the cooked muffin is lovely. You may find it easier to fold the berries through the mixture by hand, with a soft spatula, rather than use the Thermomix (step 5).


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