These muffins are divine. Light and fluffy on the inside, crunchy on the outside. Use any berries – blueberries, raspberries or mixed!
If using frozen, don’t add until just ready to pop into the muffin papers. Otherwise, they’ll bleed into the batter as they defrost while the batter is resting.
Bakery Style Berry Muffins
Author: ThermoGourmand
Recipe type: Cake
Delicious bakery style muffins made from scratch.
Ingredients
- 200g raw sugar
- 360g plain flour
- 3 ½ tsp baking powder (or 4 as I did by mistake in the video!)
- ½ tsp salt
- ¼ tsp nutmeg
- 2 eggs
- 170g buttermilk (or milk soured with a little vinegar)
- 190g light olive oil
- 2 tsp vanilla
- 200g berries
Method
- Line a 12-hole muffin tin with muffin papers.
- Place sugar into Thermomix bowl and mill 8 sec/sp 8.
- Add flour, baking powder, salt and nutmeg. Turbo/1 sec x 2.
- Remove to a large bowl.
- Place eggs, buttermilk, oil and vanilla into bowl and mix 10 sec/sp 5.
- Gradually mix liquid ingredients into dry ingredients until just combined. Leave any little bits of flour.
- Fold in the blueberries (unless frozen, then fold in just before filling muffin tins).
- While batter is resting, turn oven on to 220C.
- When oven is ready fill muffin papers with mixture – a centimetre from the top of the papers.
- Bake 7 minutes at 220C.
- Turn oven to 175 and continue cooking for 22-25 minutes.
- Allow muffins to cool in pan for about 5 minutes before removing to a wire rack.
Watch me make them:
