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Mary Berry Blueberry Muffins Recipe

The moment you take a batch of blueberry muffins out of the oven is pure bliss.

Mary Berry’s Blueberry Muffins recipe is a go-to of mine, bursting with juicy berries in every bite.

My tip:

Gently fold the blueberries into the batter to prevent them from sinking to the bottom or bleeding into the mix.

What captivates me about this particular recipe is the delicate balance of sweetness and the bright burst of blueberry flavor.

It’s a simple pleasure to watch these muffins rise to perfection, their tops turning a lovely golden brown.

How to Make Mary Berry Blueberry Muffins

Mary Berry Blueberry Muffins Recipe feat

Ingredients List

The ingredients:

  • 250g plain or all-purpose flour
  • 3 tsp baking powder
  • 1 tsp lemon zest (optional)
  • 125g caster sugar (or substitute granulated sugar)
  • 150g fresh or frozen blueberries
  • 1 large egg
  • 200ml semi-skimmed or whole milk
  • 1 tsp vanilla extract
  • 50g melted butter

Step-by-step process

Step 1

Preparation: Preheat your oven to 180°C (350°F).

Line a muffin tin with paper cases or grease each muffin hole to prevent sticking.

Step 2

Dry ingredients: In a large mixing bowl, combine the plain flour and 3 teaspoons of baking powder.

If you prefer to use self-raising flour instead of plain flour and baking powder, mix 250g of self-raising flour with 1 teaspoon of baking powder.

Add the lemon zest, if using, and the caster sugar.

Mix well.

Step 3

Blueberries: Gently fold the fresh or frozen blueberries into the dry ingredients.

If using frozen blueberries, there’s no need to defrost them first.

Coating the blueberries in the flour mixture will help prevent them from sinking to the bottom of the muffins during baking.

Step 4

Wet ingredients: In a separate bowl, whisk together the egg, milk, and vanilla extract.

Slowly pour in the melted butter while whisking to combine.

Muffin batter: Pour the wet ingredients into the dry ingredient and blueberry mixture.

Gently mix until just combined, being careful not to overmix, as this can result in dense muffins.

Filling the muffin tin: Spoon the muffin mixture into each lined or greased muffin hole.

Step 5

You can use a tablespoon of muffin batter for each muffin or simply divide the mixture evenly among the muffin holes.

Baking: Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Keep an eye on the muffins as the cooking time may vary slightly depending on your oven or if you used frozen blueberries.

When they are ready, the tops will be golden and have a slight spring when pressed in the center.

Step 6

Cooling: Once the muffins are baked, carefully remove them from the muffin tin and allow them to cool on a wire rack.

Now, enjoy these scrumptious Mary Berry blueberry muffins with a cup of coffee or tea.

Your very own homemade coffee shop-style blueberry muffins are ready to be savored.

Side Dishes For Mary Berry Blueberry Muffins

When enjoying delicious Mary Berry Blueberry Muffins, consider pairing them with some delightful side dishes to enhance your overall dining experience.

The following items are great accompaniments:

Fruit Salad

You can prepare a simple mix of your favorite fresh fruits, such as strawberries, melon, grapes, and pineapple, and serve it alongside the muffins for a burst of additional flavors and textures.

The vibrant colors of the fruit will also make for an aesthetically pleasing presentation.

Greek Yogurt with Honey

Greek yogurt with honey is a creamy and nutritious option that pairs beautifully with blueberry muffins.

Its tanginess balances the sweetness of the muffins, and the addition of honey adds a touch of elegance.

You can serve this side dish in individual bowls or as a dip for the muffins.

Feel free to also toss in some nuts or granola for added crunch and variety.

Bacon and Eggs

For those who enjoy a sweet and savory combination, pairing Mary Berry Blueberry Muffins with bacon and eggs creates a satisfying and well-rounded meal.

You can prepare your eggs in any style you prefer – scrambled, fried, or even poached.

The salty, crispy bacon will provide a nice contrast to the sweet, moist muffins, making for a delightful and filling breakfast.

Ingredients Substitutes

Frozen Blueberries

When fresh blueberries are not in season or available, you can easily use frozen ones.

This will help maintain the ideal consistency of the batter and prevent turning your muffins into a soggy mess.

How To Store Mary Berry Blueberry Muffins

Storing Mary Berry Blueberry Muffins properly is essential to maintain their freshness and delicious taste.

Here are a few methods you can use to store these delightful muffins:

Refrigerator Storage

If you wish to store your blueberry muffins for a longer period of time, you can keep them in the refrigerator.

As with room temperature storage, allow the muffins to cool completely.

This method will keep your muffins fresh for up to a week.

Freezer Storage

For long-term storage, you can freeze your Mary Berry Blueberry Muffins.

Once fully cooled, wrap each muffin individually in cling film and then place them in a freezer-safe airtight container or a resealable plastic freezer bag.

Now, you can enjoy your Mary Berry Blueberry Muffins for longer periods while preserving their scrumptious taste.

Common Mistakes To Avoid

Overmixing the Batter

One common mistake when making Mary Berry blueberry muffins is overmixing the batter.

To get light and fluffy muffins, gently mix the simple ingredients in the mixing bowl.

Overmixing can lead to a dense and chewy final product.

Skipping Paper Liners

Although you can grease the muffin tin with vegetable oil or spray, using paper liners is highly recommended for these muffins.

Not only do they make for easy removal from the tin, but they also help prevent the muffins from becoming too moist or sticking to the pan.

Adding Too Many Blueberries

While ounces of blueberries can be flexible, adding too many blueberries to the batter may cause the muffins to turn soggy and collapse under the weight.

 

Mary Berry Blueberry Muffins Recipe feat

Mary Berry Blueberry Muffins Recipe

Blueberry muffins are a timeless treat, perfect for breakfast or a midday snack.
When it comes to baking these delightful goodies, who better to turn to than the renowned British chef Mary Berry?
Known for her classic recipes and expert techniques, Mary Berry's blueberry muffin recipe is bound to leave your taste buds craving more.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Equipment
  • 1 wire rack
  • paper cases
  • 2 large mixing bowl
Ingredients
  
  • 250 gm plain or all-purpose flour
  • 3 tsp baking powder
  • 1 tsp lemon zest optional
  • 125 gm caster sugar or substitute granulated sugar
  • 150 gm fresh or frozen blueberries
  • 1 large egg
  • 200 ml semi-skimmed or whole milk
  • 1 tsp vanilla extract
  • 50 gm melted butter
Instructions
 
  • Preparation: Preheat your oven to 180°C (350°F).
    Line a muffin tin with paper cases or grease each muffin hole to prevent sticking.
  • Dry ingredients: In a large mixing bowl, combine the plain flour and 3 teaspoons of baking powder.
    If you prefer to use self-raising flour instead of plain flour and baking powder, mix 250g of self-raising flour with 1 teaspoon of baking powder.
    Add the lemon zest, if using, and the caster sugar.
    Mix well.
  • Blueberries: Gently fold the fresh or frozen blueberries into the dry ingredients.
    If using frozen blueberries, there's no need to defrost them first.
    Coating the blueberries in the flour mixture will help prevent them from sinking to the bottom of the muffins during baking.
  • Wet ingredients: In a separate bowl, whisk together the egg, milk, and vanilla extract.
    Slowly pour in the melted butter while whisking to combine.
    Muffin batter: Pour the wet ingredients into the dry ingredient and blueberry mixture.
    Gently mix until just combined, being careful not to overmix, as this can result in dense muffins.
    Filling the muffin tin: Spoon the muffin mixture into each lined or greased muffin hole.
  • You can use a tablespoon of muffin batter for each muffin or simply divide the mixture evenly among the muffin holes.
    Baking: Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
    Keep an eye on the muffins as the cooking time may vary slightly depending on your oven or if you used frozen blueberries.
    When they are ready, the tops will be golden and have a slight spring when pressed in the center.
  • Cooling: Once the muffins are baked, carefully remove them from the muffin tin and allow them to cool on a wire rack.
    Now, enjoy these scrumptious Mary Berry blueberry muffins with a cup of coffee or tea.
    Your very own homemade coffee shop-style blueberry muffins are ready to be savored.

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