Mary Berry Blueberry Muffins Recipe

The Mary Berry Blueberry Muffins are a delightful treat perfect for breakfast, a snack, or dessert. These muffins are light, fluffy, and packed with juicy blueberries. With their simple ingredients and quick preparation, they’re an easy and delicious bake for both beginner and experienced bakers alike.

Mary Berry Blueberry Muffins

Mary Berry’s Blueberry Muffins are classic muffins made with a tender sponge base and loaded with fresh blueberries. The muffins rise beautifully and have a soft, moist crumb, thanks to the blueberries bursting with juice while baking. These muffins are perfect for serving at breakfast, brunch, or as an afternoon treat.

Other Popular Recipes

• Nigella Blueberry Muffins
• Jamie Oliver Blueberry Muffins
• Mary Berry Date Slices

Why You Should Try This Recipe

• Quick and Easy: Simple ingredients and minimal prep time make this a fuss-free recipe.
• Perfect for Any Occasion: Great for breakfast, brunch, or an afternoon snack.
• Moist and Fluffy: The addition of fresh blueberries adds moisture and flavor to the muffins.
• Family-Friendly: Both kids and adults will love these muffins.
• Versatile: You can easily swap blueberries with other fruits or add toppings like crumble or nuts.

Ingredients Needed to Make Mary Berry Blueberry Muffins

You need the following ingredients to make this recipe:

• Self-raising flour: 275g (9.7 oz), for a light and fluffy texture.
• Caster sugar: 175g (6 oz), for sweetness.
• Baking powder: 1 teaspoon, to help the muffins rise.
• Butter: 100g (3.5 oz), melted, to give the muffins richness.
• Milk: 200ml (7 fl oz), to create a moist batter.
• Eggs: 2 large, to bind the ingredients.
• Vanilla extract: 1 teaspoon, for extra flavor.
• Fresh blueberries: 200g (7 oz), for a juicy, fruity bite.

Equipment

• Muffin tin: A 12-hole muffin tin.
• Muffin cases: To line the muffin tin.
• Mixing bowl: For preparing the batter.
• Whisk or spatula: To mix the ingredients.
• Ice cream scoop (optional): To evenly distribute the batter.

Instructions to Prepare Mary Berry Blueberry Muffins

To make Mary Berry Blueberry Muffins, follow these simple steps:

Step 1: Preheat the Oven

• Preheat your oven to 200°C (180°C fan)/400°F/gas mark 6. Line a 12-hole muffin tin with muffin cases.

Step 2: Mix the Dry Ingredients

• In a large bowl, sift the self-raising flour and baking powder together. Stir in the caster sugar.

Step 3: Combine the Wet Ingredients

• In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.

Step 4: Combine the Dry and Wet Ingredients

• Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined—be careful not to overmix, as this can make the muffins tough.

Step 5: Fold in the Blueberries

• Gently fold the blueberries into the batter, being careful not to crush them.

Step 6: Fill the Muffin Cases

• Using a spoon or an ice cream scoop, divide the batter evenly between the muffin cases, filling each about two-thirds full.

Step 7: Bake the Muffins

• Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean.

Step 8: Cool and Serve

• Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

What Goes Well With Mary Berry Blueberry Muffins

• Butter: Spread a bit of butter on warm muffins for extra richness.
• Honey: A drizzle of honey adds sweetness and moisture.
• Clotted cream: For a luxurious touch, serve the muffins with clotted cream.
• Yogurt: Pair with a side of Greek yogurt for a balanced breakfast.
• Lemon zest: Grate a little lemon zest over the muffins for a fresh, zesty kick.

Expert Tips for Making the Best Mary Berry Blueberry Muffins

• Don’t overmix the batter: Stir the ingredients just until combined for light and fluffy muffins.
• Use fresh or frozen blueberries: Both work well in this recipe, but if using frozen, don’t thaw them before adding to the batter.
• Fill the muffin cases evenly: Use an ice cream scoop to ensure the muffins are all the same size.
• Check doneness: Insert a skewer or toothpick into the center of a muffin—if it comes out clean, the muffins are done.
• Serve warm: Muffins are best enjoyed warm, straight from the oven or reheated slightly.

Easy Variations of Mary Berry Blueberry Muffins

• Lemon and blueberry muffins: Add the zest of 1 lemon to the batter for a citrusy twist.
• Chocolate chip blueberry muffins: Stir in some chocolate chips for a more indulgent version.
• Cinnamon crumble topping: Sprinkle a mixture of cinnamon, sugar, and butter over the muffins before baking for a crunchy topping.
• Raspberry muffins: Replace the blueberries with raspberries for a different fruity flavor.
• Nutty blueberry muffins: Add chopped walnuts or almonds for added texture and flavor.

Best Practices to Store Mary Berry Blueberry Muffins

• Room temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
• Freezing: The muffins freeze well. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Best Practices to Reheat Mary Berry Blueberry Muffins

• Oven: Reheat in the oven at 180°C (350°F) for about 5 minutes to enjoy warm muffins.
• Microwave: Reheat individual muffins in the microwave for 10-15 seconds.

How Can I Make Mary Berry Blueberry Muffins Healthier?

• Use whole wheat flour: Swap half of the self-raising flour with whole wheat flour for added fiber.
• Reduce sugar: Cut back on the caster sugar or use a natural sweetener like honey or maple syrup.
• Add oats: Stir in a handful of oats for extra texture and fiber.
• Use low-fat milk: Substitute full-fat milk with low-fat or plant-based milk for a lighter version.

Nutrition Value (per muffin)

• Calories: 220 kcal
• Protein: 4g
• Fat: 9g
• Carbohydrates: 30g
• Sugar: 15g
• Fiber: 2g

FAQs

Can I use frozen blueberries in Mary Berry’s blueberry muffins?

Yes, you can use frozen blueberries in this recipe. There’s no need to thaw them before adding to the batter; simply stir them in straight from the freezer. This helps prevent the blueberries from bleeding into the batter.

How do I prevent my blueberries from sinking in the muffins?

To prevent blueberries from sinking, toss them lightly in flour before adding them to the batter. This helps them stay suspended throughout the muffin while baking.

How long do Mary Berry blueberry muffins last?

Blueberry muffins will stay fresh for up to 3 days if stored in an airtight container at room temperature. You can also freeze them for up to 3 months and thaw them before serving.

Can I make these muffins gluten-free?

Yes, you can make these muffins gluten-free by substituting the self-raising flour with a gluten-free self-raising flour blend. Ensure that all other ingredients are gluten-free as well.

Can you put too many blueberries in muffins?

Yes, adding too many blueberries can affect the structure of the muffins. Too many berries release excess moisture, which can cause the muffins to become too dense and soggy, making them difficult to rise properly.

Why are my blueberry muffins dry?

Blueberry muffins can turn out dry if they are overbaked or if the batter has too much flour. To prevent dryness, measure ingredients accurately, avoid overmixing the batter, and check for doneness by inserting a skewer into the muffins before the recommended baking time.

How do you keep blueberry muffins from getting soggy?

To prevent blueberry muffins from getting soggy, allow them to cool completely on a wire rack before storing. Avoid covering them while they’re still warm, as the trapped steam can make them soggy. Additionally, use fresh blueberries or well-drained frozen ones to avoid excess moisture in the batter.

Should you put flour on blueberries before baking?

Yes, tossing blueberries in flour before baking helps prevent them from sinking to the bottom of the muffins. The flour absorbs excess moisture and helps the berries stay evenly distributed in the batter.

Which technique is best for incorporating blueberries into muffin batter?

The best technique for incorporating blueberries into muffin batter is to fold them in gently with a spatula. Overmixing can crush the blueberries, leading to a blue-streaked batter. By folding them carefully, the blueberries remain intact, and the muffins bake evenly.

Final Words

The Mary Berry Blueberry Muffins are a perfect balance of sweetness, freshness, and soft texture. With juicy blueberries packed into every bite, these muffins are a delightful treat that can be enjoyed for breakfast, as a snack, or with afternoon tea. Easy to make and customize, this recipe is sure to become a favorite in your home baking rotation!

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