Simone says these blueberry and dark chocolate muffins are the best ever! That’s because they really are! And that’s not all, they’re super quick and easy, with or without a Thermomix!
These babies have the look of a cafe style muffin but the taste of home made, because they’re made with love! I’ve updated the recipe with the Thermomix conversion and the secret to sky high muffins! The sour cream is the hero here, making for a deliciously moreish muffin.
My favourite trick is to heat the oven super high and bake the muffins on high heat but for only 5 minutes before reducing the temperature for the remainder of the cooking time – that way you get a big, fat, fluffy muffin every time!
These muffins are super versatile, if blueberries and dark chocolate aren’t your jam, swap them for a raspberry and white chocolate combo! So good!
What’s your favourite muffin combo? Do you have a baking hack to share? I’m all ears!
2 ½ cups (375g) self-raising flour
200g caster sugar (use raw sugar if using Thermomix)
3/4 cup (140g) vegetable oil
1/2 cup (120g) milk
1/4 cup (70g) sour cream
2 teaspoons vanilla extract
2 cups (200g) frozen blueberries
1 cup (170g) dark choc bits
How to – Traditional
1. Preheat oven to 220 C /200C fan-forced. Line a 12 hole muffin pan with paper cases.
2. Mix sifted flour and sugar in a large bowl.
3. In a small bowl lightly beat the eggs and mix with the oil, milk, sour cream and vanilla. Whisk until smooth.
4. Add wet ingredients to dry ingredients and mix until smooth.
5. Fold in berries and choc bits.
6. Use an ice cream scoop to spoon the mixture into the prepared muffin cases.
7. Bake in a hot oven for 5 minutes then reduce oven temperature to 180 C/ 160 C fan-forced and cook for another 20-25 minutes until golden brown.
How to – Thermomix
1. Preheat oven to 220 C / 200C fan-forced. Line a 12 hole muffin pan with paper cases.
2. If using raw sugar, mill sugar to caster sugar for 5 seconds on speed 9. Set aside.
3. Pour all the liquid ingredients into the TM bowl. Mix for 10 seconds on speed 5.
4. Add the flour, sugar and the chocolate chips into TM bowl. Mix for 5 seconds on speed 4, using the spatula to mix. Don’t over mix! Remember a lumpy mixture makes the best muffins! Gently stir through the berries with the spatula.
5. Use an ice cream scoop to spoon the mixture into the prepared muffin cases.
6. Bake in a hot oven for 5 minutes then reduce oven temperature to 180 C/ 160 C fan-forced and cook for another 20-25 minutes until golden brown.
Prep Time: 10 minutes Cooking time: 25-30 minutes