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.