Mary Berry’s Blueberry Muffins are made with self-raising flour, baking powder, eggs, caster sugar, milk, melted butter, vanilla extract, and fresh blueberries. This tasty Blueberry Muffins recipe creates an easy Dessert treat that takes about 30 minutes to prepare and can serve up to 12 people.
Ingredients Needed
- 275g (10oz) self-raising flour
- 1 tsp baking powder
- 2 eggs
- 75g (3oz) caster sugar
- 225ml (8fl oz) milk
- 100g (4oz) butter, melted and cooled slightly
- 1 tsp vanilla extract
- 175g (6oz) fresh blueberries
How To Make Blueberry Muffin
- Preheat the oven: Preheat the oven to 200°C (400°F)/180°C Fan/Gas 6 and line the muffin tin with paper cases.
- Mix the ingredients: Measure all the ingredients except the blueberries into a bowl and mix with a wooden spoon until just combined. Take care not to overwork the mixture.
- Add blueberries: Stir in the blueberries, then divide the mixture evenly between the paper cases.
- Bake: Bake in the middle of the oven for 20–25 minutes or until risen, cooked through, and lightly golden.
- Cool: Remove to a wire rack to cool slightly before serving.
Recipe Tips
- Don’t overmix: Stir the batter just until combined to keep your muffins light and fluffy. Overmixing can make them dense.
- Use fresh blueberries: Fresh blueberries give the best flavor and texture. If using frozen, don’t thaw them; add them straight to the batter.
- Check for doneness: Insert a toothpick in the center of a muffin; if it comes out clean, they’re ready. If there’s wet batter, bake a few minutes longer.
- Cool in the tin: Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack. This helps them hold their shape.
How To Store Leftovers?
Refrigerate: First, let the leftover Blueberry Muffins cool until they reach room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 3 days.
Freeze: Allow the muffins to cool completely, then wrap each one in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, remove the muffins from the freezer and leave them at room temperature for a few hours before serving.
Nutrition Facts
Serving Size: 1 muffin (makes 12 muffins)
- Calories: 200
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 120mg
- Potassium: 100mg
- Total Carbohydrate: 30g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Sponge Cake With Oil
- Mary Berry Savoury Muffins
- Mary Berry Beef Stew
- Mary Berry All Bran Cake
Mary Berry Blueberry Muffin Recipe
Description
Mary Berry’s Blueberry Muffins are made with self-raising flour, baking powder, eggs, caster sugar, milk, melted butter, vanilla extract, and fresh blueberries. This tasty Blueberry Muffins recipe creates an easy Dessert treat that takes about 30 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C (400°F)/180°C Fan/Gas 6 and line the muffin tin with paper cases.
- Mix the ingredients: Measure all the ingredients except the blueberries into a bowl and mix with a wooden spoon until just combined. Take care not to overwork the mixture.
- Add blueberries: Stir in the blueberries, then divide the mixture evenly between the paper cases.
- Bake: Bake in the middle of the oven for 20–25 minutes or until risen, cooked through, and lightly golden.
- Cool: Remove to a wire rack to cool slightly before serving.
Notes
- Don’t overmix: Stir the batter just until combined to keep your muffins light and fluffy. Overmixing can make them dense.
- Use fresh blueberries: Fresh blueberries give the best flavor and texture. If using frozen, don’t thaw them; add them straight to the batter.
- Check for doneness: Insert a toothpick in the center of a muffin; if it comes out clean, they’re ready. If there’s wet batter, bake a few minutes longer.
- Cool in the tin: Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack. This helps them hold their shape.