Mary Berry Blueberry Muffin Recipe

There’s something deeply comforting about the smell of blueberry muffins baking — like the kitchen’s giving you a soft hug. I first made these on a rainy Tuesday when I was craving something sweet but didn’t want to deal with icing or layers or anything fussy. Mary Berry’s version caught my eye, and honestly, it’s been my go-to ever since. They’re just right.

These muffins are the kind that feel homemade in the best way — golden tops, plump blueberries that burst like little jam bombs, and a warm hit of nutmeg that makes you go, “Ooh, what’s that?” Not fancy. Not flashy. Just warm, familiar, and dangerously moreish.

Why You’ll Love It

• Packed with juicy blueberries in every bite (no dry corners here)
• Only needs a bowl and a wooden spoon — minimal faff
• You can make the batter ahead and bake fresh in the morning
• Lovely balance of sweetness and spice (thanks to the nutmeg)
• Perfect with coffee, tea, or eaten standing in the kitchen at midnight
• Freezes like a dream, if you don’t eat them all first

Ingredients

• 110g plain flour
• 110g unsalted butter, softened
• 65g caster sugar
• 2 free-range eggs
• 1½ tsp baking powder
• 125g fresh or frozen blueberries
• Pinch of freshly grated nutmeg

How to Make It

Cream the good stuff:

Start by beating the butter and sugar together until pale and fluffy. Give it a solid three minutes — your arm might complain, but your muffins will thank you.

Add the eggs:

Crack in the eggs, one at a time, stirring in between. Don’t panic if it looks a bit curdled — it sorts itself out once the flour’s in.

Fold it all together:

Add the flour, baking powder, and that cheeky pinch of nutmeg. Gently fold until just combined. This is not a gym session — go easy.

Let it chill:

Pop the batter in the fridge for at least an hour (or overnight if you’re organised). It helps the texture and gives you a head start the next day.

Get the tins ready:

Spoon about a tablespoon of batter into each muffin case. Drop 6–8 blueberries into each — you can push a few down so they don’t all sit on top.

Bake ’til golden:

Bake at 200C (180C fan) for about 20 minutes. They should be golden and domed, and a skewer should come out clean-ish (melted blueberry doesn’t count).

Cool and enjoy:

Let them sit in the tin for 5 minutes before moving them to a wire rack — or just eat one warm. I won’t tell.

Common Mistakes and How to Dodge Them

Why are my muffins tough?
You overmixed. Mix until just combined — lumps are fine. Trust the process.

The blueberries sank — help!
Toss them in a spoonful of flour before adding. It helps keep them suspended in the batter.

Mine didn’t rise!
Double-check your baking powder is fresh. It’s sneaky like that.

They’re too sweet/not sweet enough.
Tweak the sugar next time by 10–15g. Muffins are forgiving.

Storage and Reheating

Room Temp:
Keep in a tin or sealed container for up to 2 days.

Fridge:
They’ll last about 4–5 days but warm them up slightly before eating.

Freezer:
Wrap them individually and freeze for up to 3 months. To thaw, just leave out on the counter or zap in the microwave.

Reheating:

• Microwave: 15–20 seconds
• Oven: 5–7 mins at 160°C
• Toaster oven: Slice and toast for a crispy edge (underrated move)

Frequently Asked Questions

Can I use frozen blueberries?
Absolutely. Don’t thaw them first — just chuck ’em in frozen and bake a couple minutes longer.

Can I double the recipe?
Yes! It scales beautifully. You’ll just need another muffin tin.

Can I make these dairy-free?
Swap the butter for a dairy-free alternative and you’re good to go.

What other fruit can I use?
Raspberries, blackberries, even chopped strawberries. Just watch the moisture.

Nutrition Facts (Per Muffin)

• Calories: 183
• Total Fat: 5.3g
• Saturated Fat: 2.9g
• Carbohydrates: 29.7g
• Sugar: 10g
• Protein: 4.6g
• Sodium: 51mg
• Fiber: 1.1g

Try More Mary Berry Recipes:

• Mary Berry Date And Walnut Cake
• Mary Berry Manor House Cake Recipe
• Mary Berry Apricot Frangipane Tart