Mary Berry Blueberry Muffins
by Mary Berry
Calories: 161.22|Fat: 5.1|Carbohydrates: 25.07|Protein: 3.95
| 35 minutes
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Bursting with juicy blueberries and zesty lemon, these Mary Berry blueberry muffins are a treat that will brighten up any morning or afternoon tea.
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Why You’ll Like It
- Bursting with Freshness: Packed with sweet, juicy blueberries and a hint of zesty lemon rind.
- Quick & Easy: Just 35 minutes from start to finish.
- Simple Ingredients: No complicated shopping list — everything is pantry-friendly.
- Perfect Texture: Soft and fluffy inside with a lightly golden top.
- Versatile Treat: Ideal for breakfast, lunchboxes, or a teatime snack.
Tips for Perfect Blueberry Muffins
- Use Fresh or Frozen Blueberries: Fresh berries hold their shape, while frozen berries can make the muffins extra juicy — just don’t thaw before mixing.
- Gentle Mixing: Overmixing can make muffins dense — stir until just combined.
- Even Portioning: Use an ice cream scoop to fill muffin cases evenly for consistent baking.
- Don’t Overbake: Remove from the oven when the tops are golden and a skewer comes out clean.
- Add a Sprinkle: A little demerara sugar on top before baking adds a lovely crunch.
What You Need
Blueberry Muffins Ingredients
- 250 g (9 oz) self-raising flour
- 1 tsp (level) baking powder
- 50 g (2 oz) butter, softened
- 75 g (3 oz) caster sugar
- 175 g (6 oz) blueberries
- 1 rind of 1 lemon grated
- 2 large eggs
- 250 ml (9 fl oz) milk
Variations
- Berry Mix: Swap half the blueberries for raspberries, blackberries, or chopped strawberries.
- Citrus Twist: Add orange zest instead of lemon for a warmer flavour.
- Nutty Muffins: Stir in a handful of chopped almonds or pecans for texture.
- Spiced Muffins: Add ½ tsp cinnamon for a cosy, autumnal feel.
- Glazed Top: Drizzle with a quick lemon icing for a bakery-style finish.
How to Make Mary Berry Blueberry Muffins
- Preheat the oven to 200°C / Fan 180°C / 392°F / Gas 6.
- Line a 12-hole muffin tin with paper cases.
- Sift the self-raising flour and baking powder into a large bowl.
- Add the softened butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar, blueberries, and the grated lemon rind.
- In a separate bowl or jug, whisk together the eggs and milk.
- Pour the wet mixture into the dry ingredients and mix quickly and lightly until just combined (do not overmix).
- Divide the batter between the muffin cases, filling each almost to the top. (An ice cream scoop helps portion evenly.)
- Bake for 20–25 minutes, until well risen, golden, and a skewer inserted into the centre comes out clean.
- Cool in the tin for a few minutes, then transfer the muffins to a wire rack to cool slightly.
- Serve warm and enjoy.
Tips: Fold in blueberries gently to avoid bursting; for frozen blueberries, add straight from the freezer. A sprinkle of demerara sugar on top before baking adds crunch.
Storing Blueberry Muffins
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep up to 4 days, but bring to room temperature before serving.
- Freezing: Wrap individually in cling film, place in a freezer bag, and freeze for up to 2 months. Defrost at room temperature or warm in the oven for 5–7 minutes.
Serving Suggestions
- These muffins are delicious warm from the oven with a pat of butter or a drizzle of honey.
- For afternoon tea, serve them alongside a pot of Earl Grey or fresh coffee.
- They also make a sweet addition to brunch boards with fruit, yoghurt, and pastries.
Health Info
| Calories: | 161.22 |
| Sugar: | 8.81 |
| Sodium: | 309.78 |
| Fat: | 5.1 |
| Carbohydrates: | 25.07 |
| Fiber: | 0.97 |
| Protein: | 3.95 |
Mary Berry Blueberry Muffins Recipe
Fat: 5.1|Carbohydrates: 25.07|Protein: 3.95
Description
Bursting with juicy blueberries and zesty lemon, these Mary Berry blueberry muffins are a treat that will brighten up any morning or afternoon tea.
Ingredients
- 250 g (9 oz) self-raising flour
- 1 tsp (level) baking powder
- 50 g (2 oz) butter softened
- 75 g (3 oz) caster sugar
- 175 g 6 oz blueberries
- 1 rind of 1 lemon grated
- 2 large eggs
- 250 ml (9 fl oz) milk
Instructions
- Preheat the oven to 200°C (392°F) / Fan 180°C (356°F) / Gas 6.
- Place muffin cases in a 12-hole muffin tin
- Place the flour and baking powder into a spacious bowl.
- Rub the butter in the mixture using your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the sugar, blueberries, and the grated lemon rind.
- Mix together the eggs and milk in a separate bowl blending the mixture quickly
- Spoon the mixture into the prepared muffin tins or paper cases, filling almost to the top.
- Bake in the preheated oven for approximately 20–25 minutes. The muffins should be well-risen, golden, and firm to the touch.
- Allow the muffins to cool for a few minutes in the muffin tin.
- Transfer the muffins carefully to a wire rack to cool for a few more minutes.
- Serve the blueberry muffins warm and enjoy!
Recipe Notes:
- Gently fold in the blueberries to avoid overmixing the batter.
- Add a touch of vanilla extract for extra flavour if desired.
- Use an ice cream scoop to evenly distribute the batter into muffin cases.
- Test for doneness with a toothpick – it should come out clean when inserted into a muffin.
- Allow the muffins to cool slightly before enjoying.