These delicious Mary Berry Blueberry Muffins are prepared using plain flour, butter, caster sugar, eggs, and blueberries. This scrumptious Blueberry Muffin Recipe is a dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 12 people.
Mary Berry Blueberry Muffin Ingredients
- 110g (4 oz) of plain flour
- 110g (4 oz) of butter, softened
- 65g (2.5 oz) of caster sugar
- 2 free-range eggs
- 1.5 tsp of baking powder
- 125g (4.5 oz) of blueberries, fresh or frozen
- A pinch of freshly grated nutmeg
- Non-stick cooking spray for muffin tin
How To Make Mary Berry Blueberry Muffin
- Prepare the batter: Cream the butter and sugar together until fluffy, which should take about three minutes. Gradually add each egg, incorporating fully before adding the next to the mixture.
- Incorporate dry ingredients: Sift the flour and baking powder together and gently fold into the egg mixture. Add the grated nutmeg and mix just until all ingredients are combined, being careful not to overmix.
- Chill the mixture: Cover the batter and place it in the refrigerator. Let it chill for at least one hour, or ideally, leave it overnight to enhance the flavors and texture.
- Prepare the muffin tin: Before baking, lightly spray a muffin tin with non-stick cooking spray or use muffin paper. Spoon the batter into the muffin cups, filling each about halfway.
- Add the blueberries: Press approximately eight blueberries into the batter of each muffin cup, ensuring they are evenly distributed.
- Bake the muffins: Preheat your oven to 200°C (392°F) or 180°C (356°F) if using a fan setting. Bake the muffins for 20 minutes or until they are golden brown on top.
- Cool and serve: Allow the muffins to cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely or serve them warm.
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Recipe Tips
- Preheat your oven correctly: Ensure your oven is fully preheated to 200°C (392°F) before baking to achieve perfectly risen muffins.
- Use the toothpick test for doneness: Insert a toothpick in the center of a muffin at the 18-minute mark. If it comes out with a few moist crumbs, they’re ready.
- Optimize your blueberry distribution: Toss your blueberries in a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom.
- Customize the muffin tops: For a crunchy top, sprinkle a little raw sugar on each muffin before baking. This will add a delightful texture and sweet crust.
- Control your muffin size: Use an ice cream scoop to fill muffin cups for consistent size and to ensure even cooking of all your muffins.
What To Serve With Blueberry Muffin
Serve your Blueberry Muffins with Greek yogurt, honey drizzle, a slice of sharp cheddar cheese, a side of fresh fruit salad, and a scoop of vanilla ice cream.
You can also pair these muffins with a glass of almond milk or a cup of freshly brewed coffee for a perfect breakfast or snack combo.
How To Store Blueberry Muffin
To Refrigerate: Place the muffins in an airtight container with a sheet of paper towel underneath to absorb any excess moisture. They will stay fresh for up to 5 days.
To Freeze: Wrap them individually in plastic wrap and then place them in a zip-lock bag. Store in the freezer for up to 3 months. To enjoy, thaw at room temperature or gently warm in the microwave.
Frequently Asked Questions
How can I prevent my muffins from sticking to the pan?
To prevent muffins from sticking, ensure your muffin tin is well-greased with non-stick cooking spray or lined with muffin papers. This method helps in easy removal and keeps the muffins intact.
Can I add other fruits to this muffin recipe?
Yes, you can add other fruits like raspberries, strawberries, or blackberries to the batter. Ensure that total fruit additions do not exceed the original amount specified for blueberries to maintain the batter consistency.
Mary Berry Blueberry Muffin Recipe Nutrition Facts
Amount Per Serving
- Calories:183
- Total Fat: 5.3g
- Saturated Fats: 2.9g
- Sugar: 10g
- Carbohydrates: 29.7g
- Dietary Fiber: 1.1g
- Sodium: 51mg
- Protein: 4.6g
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Mary Berry Blueberry Muffin Recipe
Description
These delicious Mary Berry Blueberry Muffins are prepared using plain flour, butter, caster sugar, eggs, and blueberries. This scrumptious Blueberry Muffin Recipe is a dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Prepare the batter: Cream the butter and sugar together until fluffy, which should take about three minutes. Gradually add each egg, incorporating fully before adding the next to the mixture.
- Incorporate dry ingredients: Sift the flour and baking powder together and gently fold into the egg mixture. Add the grated nutmeg and mix just until all ingredients are combined, being careful not to overmix.
- Chill the mixture: Cover the batter and place it in the refrigerator. Let it chill for at least one hour, or ideally, leave it overnight to enhance the flavors and texture.
- Prepare the muffin tin: Before baking, lightly spray a muffin tin with non-stick cooking spray or use muffin paper. Spoon the batter into the muffin cups, filling each about halfway.
- Add the blueberries: Press approximately eight blueberries into the batter of each muffin cup, ensuring they are evenly distributed.
- Bake the muffins: Preheat your oven to 200°C (392°F) or 180°C (356°F) if using a fan setting. Bake the muffins for 20 minutes or until they are golden brown on top.
- Cool and serve: Allow the muffins to cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely or serve them warm.