Makes 12
Nigella thinks that muffins are the easiest things in the world to make, and I’m inclined to agree! I’ve since tweaked Nigella’s original recipe to taste and converted the deliciousness to the Thermomix. The original recipe calls for buttermilk but I find a yoghurt and milk combo makes for a deliciously light, yet marvellously moist muffin.
You can make these yummy muffins in the time it takes to walk to the shop to buy some! These are so quick, so easy and so delicious (warm or cold!) I love that these muffins are full of fruit and relatively low in sugar, so they’re perfect for breakfast on the go, a yummy addition to any lunch box. They’re really berry nice!
Ingredients
75g unsalted butter, melted
1 large egg
3/4 cup yoghurt
3/4 cup milk
200g plain flour
1/2 teaspoon bicarbonate of soda
2 teaspoons baking powder
75g caster sugar
pinch of salt
200g blueberries
2 tablespoons raw sugar, for sprinkling
How to – Traditional
- Melt the butter and allow it to cool slightly.
- Preheat oven to 200C/180C fan-forced. Line a 12 hole muffin tray with paper cases.
- Combine all the dry ingredients in a bowl. In a measuring jug, beat together the yoghurt and milk, add the egg and melted butter and mix well.
- Pour the wet ingredients into the dry, and using a wooden spoon, gently mix to combine. Don’t worry about lumps; the important thing with muffins is that the mixture isn’t over-mixed.
- Fold in the blueberries, again keep the mixing to the minimum.
- Spoon or pour the mixture into the prepared muffin cases. I like to use an ice cream scoop. Sprinkle the tops with raw sugar.
- Bake for 20 minutes by which time the muffins should be risen and golden and firm on top.
- Remove from tin and cool on a wire rack.
How to – Thermomix
- Place the butter in TM bowl and melt for 2 minutes at 60 degrees on speed 2. Allow it to cool slightly.
- Preheat oven to 200C/180C fan-forced. Line a 12-hole muffin tray with paper cases.
- Add the egg, yoghurt and milk to the melted butter and mix for 10 seconds on speed 3.
- Add the dry ingredients and mix for 5 seconds on speed 4. Scrape down base and sides of bowl. Don’t worry about lumps; the important thing with muffins is that the mixture isn’t over-mixed.
- Fold in the blueberries on reverse speed 3 for 10 seconds.
- Spoon or pour the mixture into the prepared muffin cases. I like to use an ice cream scoop. Sprinkle the tops with raw sugar.
- Bake for 20 minutes by which time the muffins should be risen and golden and firm on top.
- Remove from tin and cool on a wire rack.
