11 Mar Blueberry Muffins
(a Thermomix Recipe)
Those who have been following me for a while know that I have a Thermomix and I love it! I’m still loyal to my TM5 and have no intention to upgrade. Thermomix is a great kitchen appliance, however I still prefer to cook using traditional methods. Besides, having to create recipes for publishing and my cooking classes, I have to do all the testing cooking the ‘normal’ way. But I have to say that for quick recipes and to make dough, Thermomix gives me the best results.
I’m part of a very large group of Thermomix enthusiasts in the USA, where we all share recipes and tips. I’ve to admit that they’re making me use my TM more these days! And that’s how this recipe was born.
I was cleaning my fridge and I noticed some sad looking blueberries. Suddenly I felt like making muffins, but first I checked with my daughter as she always says no to fruit based muffins. To my surprise she said YES!
Let’s get cooking!
Ingredients (makes 12 muffins) (cups based on metrics 1 cup = 250ml)
300 gr / 2 cups all purpose / plain flour
3 teaspoons baking powder
1 pinch of salt (this always gives extra flavour to your baking)
200 gr / 3/4 cup + 1 Tablespoon milk
100 gr / 1/2 cup raw sugar
80 gr / 1/4 cup light olive oil
2 eggs at room temperature
170gr / 1 cup / 6 oz fresh blueberries
• Place butterfly attachment into the TM bowl
• Add flour, baking powder and salt and mix at speed 3 for 10 seconds (you’re sifting)
• Stir in the sugar and mix at speed 3 for another 10 seconds
• Brake eggs in a clear bowl to make sure there’s no shell
• Pour eggs, oil and milk into the bowl and mix at speed 3 for 30 seconds
• Check that your batter is well mixed. If needed, mix at speed 3 for 10 extra seconds
• Remove butterfly attachment
• Add fresh blueberries and fold gently using a spatula to avoid braking them
• Preheat the oven at 160C / 320F
• Prepare a muffin tin with paper cases
• Spoon ¼ cup of the mixture into each muffin case, about 2/3 of the case (I use an ice cream scoop with trigger and works a treat!) Sprinkle with extra sugar for a crunchy top.
• Bake in the preheated oven for 20 – 25 minutes
• Checking at 20 minutes by inserting a cake tester or toothpick.
• When the cake tester comes out clean, take the muffins out of the oven and let them stand in the tin for 5 minutes
• Serve the muffins warm or let them cool over a wire rack.
For DAIRY FREE muffins substitute the milk for a non dairy variety.
Enjoy and leave your comments bellow. I love to hear from you!
Eat well and be happy!