Blueberry Muffins

Chef: Mia Hackney Vitamix Sous Chef

Ingredients

• 2 large eggs, room temperature
• 240ml buttermilk, room temperature
• 120ml unsalted butter, melted (or applesauce)
• ½ tbsp vanilla extract
• 150g caster sugar
• 330g plain flour, sifted
• ½ tbsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt (optional)
• 215g fresh blueberries
• 1 tbsp lemon zest (optional)

Directions

1. Preheat the oven to 190°C. Grease a 12-hole muffin tin or line with paper cases.
2. Place the eggs, buttermilk, melted butter, vanilla and sugar into the Vitamix container in the order listed and secure the lid.
3. Start on the lowest speed, then quickly increase to the highest speed. Blend for 25 seconds.
4. In a large bowl, combine the flour, baking powder, baking soda and sea salt.
5. Pour the blended mixture into the dry ingredients and stir until just combined. Do not overmix.
6. Fold through the blueberries and lemon zest.
7. Divide the batter evenly between the muffin cases.
8. Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean.
9. Cool in the tin for a few minutes before transferring to a wire rack.

Recipe Notes

• Frozen blueberries can be substituted for fresh. Thaw before using.
• Add a classic streusel topping before baking for extra crunch.
• Store in an airtight container for up to 4 days.