Bursting with juicy blueberries and zesty lemon, these Mary Berry blueberry muffins are a treat that will brighten up any morning or afternoon tea.
Prep: 10 mins Total: 35 mins Yields: 12
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Why you’ll love it
Get ready to fall in love with Mary Berry’s Blueberry Muffins.
- Soft & Moist: Imagine sinking your teeth into a soft, moist muffin, each bite bursting with the sweet pop of blueberries and the tangy zest of lemon
- Sweetness and Citrusy Freshness: These muffins showcase the perfect balance of sweetness and citrusy freshness. The soft, airy texture of each muffin, coupled with the burst of blueberries, creates an irresistible combination that’s hard to resist.
- Crowd Pleaser: These muffins are a delightful way to impress your family and friends.
What are the Mary Berry blueberry muffins?
Blueberry Muffins are the timeless, individual-sized treats that define American baking. They’re wonderfully soft and utterly delectable, representing one of the most cherished and renowned muffin recipes. Crafted from a speedy and straightforward batter, ready in just 5 minutes, these muffins rely on a blend of flour, milk, eggs, and sugar. They are then generously filled with an abundance of blueberries, both inside and on top. As they bake, these plump blueberries burst with flavour, rendering the muffins exceptionally tender, aromatic, and irresistibly delicious to every bite!
Mary Berry’s Blueberry Muffins are a wonderful blend of classic flavours that are a must-try if you like blueberries and seeking a delightful treat to share.
Mary Berry blueberry muffins recipe
Ingredients
- Self-raising flour: 250 g (9 oz) self-raising flour
- Baking powder: 1 level teaspoon baking powder
- Butter: 50 g (2 oz) softened butter
- Caster sugar: 75 g (3 oz) caster sugar
- Blueberries: 175 g (6 oz) blueberries
- Lemon rind: rind of 1 lemon, grated
- Eggs: 2 large eggs
- Milk: 250 ml (9 fl oz) milk
How to make Blueberry Muffins (Mary Berry)
- 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!
Tips
- Gently fold in the blueberries to avoid overmixing the batter.
- Add a touch of vanilla extract for extra flavor 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.
Variations
- Try using mixed berries for a burst of colour and flavour.
- Add a crumbly streusel topping for a delightful texture contrast.
- Swap lemon zest for orange zest for a citrusy twist.
- Include a handful of chopped nuts for added crunch and depth
How to serve these blueberry muffins?
- Serve these scrumptious blueberry muffins warm with a dollop of whipped cream or a dusting of powdered sugar. They make for a delightful addition to brunch spreads, tea parties, or as an afternoon pick-me-up.
- Pair with your favourite hot or iced beverage for a comforting treat that’s sure to brighten your day.
- Share the joy by gifting a batch to friends and family – these muffins are a crowd-pleaser that will leave everyone asking for the recipe!
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Mary Berry Blueberry Muffins
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
- Self-raising flour: 250 g 9 oz self-raising flour
- Baking powder: 1 level teaspoon baking powder
- Butter: 50 g 2 oz softened butter
- Caster sugar: 75 g 3 oz caster sugar
- Blueberries: 175 g 6 oz blueberries
- Lemon rind: rind of 1 lemon grated
- Eggs: 2 large eggs
- Milk: 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!
Notes
- Gently fold in the blueberries to avoid overmixing the batter.
- Add a touch of vanilla extract for extra flavor 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.
