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Ingredients
12 portion(s)
Yummy Blueberry Muffins
- 110 grams coconut oil
- 120 grams Coconut sugar
- 2 eggs, large
- 1 level teaspoon Vanilla Bean Paste
- 1 level tablespoon baking powder
- 120 grams Almond milk
- 325 grams fresh blueberries
- 240 grams gluten free flour
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6
40min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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5
Recipe's preparation
- Pre heat oven to 180 degrees fan
Line 12 cup muffin tray
Insert butterfly
Add oil and sugar
Beat 2 minutes speed 3
Scrape down sides
Add eggs one at a time and beat until mixed well speed 3
Add vanilla
Gradually add flour and baking powder, alternating with milk through the lid.
Beat on speed 2 until well combined.
Add blueberries and mix on reverse speed 2 for a few seconds. Don't over mix.
Scoop into muffin tray
Bake around 30 mins, checking at 25 min mark.
Method
10
Accessories you need
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Butterfly
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Spatula TM5/TM6
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11
Tip
Can be made with plain flour if not seeking a gluten free muffin.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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