Blueberry & Basil Muffins

Blueberry & Basil Muffins

Created on 2018-11-26

Inspired by Blueberry Basil Muffins by Liz @ (2018-12-18)

Recipe should yield this much: 12 muffins.

Estimated time needed: At least 64 minutes. At most 73 minutes.


350 g blueberries
230 g flour
150 g sugar
115 g milk
112 g butter
2 tsp baking powder
2 eggs
1 tsp salt
1 tbsp lemon zest
1 plant basil


Percent %
By ingredient



Active time 10 minutes

  • 112 g butter

Melt butter

Active time 1 minutes | Passive time 5 minutes

  • 115 g milk

Add milk to to the butter and let cool

Active time 3 minutes

  • 1 plant basil
  • 350 g blueberries

Wash basil and berries

Active time 1 minutes

Pour mixture over into kitchen machine bowl

Active time 1 minutes

  • 2 eggs

Add egg:

Make sure you've let the butter and milk cool down a bit so that you don't end up with chunks of boiled eggs in the dough.

Active time 4 minutes

  • 1 tbsp lemon zest

Add basil, berries, and lemon zest

Active time 5 minutes

  • 230 g flour
  • 150 g sugar
  • 2 tsp baking powder
  • 1 tsp salt

In a separate bow, mix the dry ingredients

Active time 1 minutes

Pre-heat oven:

175 ℃, convection.

Active time 5 minutes

Add dry to wet in kitchen machin while it's working:

You want to run the kitchen machine on low, and add the dry stuff gradually (don't just dump it all in there at once).

Active time 10 minutes

Pour into forms:

With the amounts specified here you should get a decent size on the muffins if you divide the dough on approximately 12 muffin forms.

Active time 2 minutes | Passive time 25 minutes

Bake for 25 minutes:

Put the muffins into the oven that you have pre-heated to 175 ℃ and set to convection. They should be done after about 25 minutes.