Mary Berry Lemon And Blueberry Muffins

Mary Berry Lemon and Blueberry Muffins are made with butter, lemon zest, sugar, egg, vanilla, flour, baking powder, salt, blueberries, and milk. This recipe yields 16 muffins, taking about 30 minutes to prepare and 20-25 minutes to bake to golden perfection.

More Mary Berry Recipe:

• Mary Berry Lemon Drizzle Muffins
• Mary Berry Lemon Curd Muffins
• Mary Berry Lemon Curd Muffins

💜 Why You’ll Love This Lemon And Blueberry Muffins Recipe:

• Bright Citrus Flavor: The lemon zest adds a refreshing, citrusy note to the muffins, complementing the sweetness of the blueberries.
• Perfectly Moist Texture: With the right balance of butter, sugar, and milk, these muffins are moist and tender.
• Juicy Blueberry Burst: Each bite is filled with plump, juicy blueberries, providing a burst of flavor.
• Easy to Make: Simple ingredients and straightforward instructions make these muffins easy to whip up anytime.
• Great for Sharing: With 16 muffins in a batch, they’re perfect for sharing with friends, family, or coworkers.

❓ What Is Mary Berry Lemon And Blueberry Muffins Recipe?

Mary Berry Lemon and Blueberry Muffins recipe combines butter, lemon zest, sugar, egg, vanilla, flour, baking powder, salt, blueberries, and milk. These moist and flavorful muffins, yielding 16 servings, are a delightful blend of citrusy brightness and juicy blueberry sweetness.

🍇 Mary Berry Lemon And Blueberry Muffins Ingredients

• ½ cup unsalted butter, room temperature
• zest of 1 lemon
• 1 cup + 1 tablespoon sugar
• 1 egg, room temperature
• 1 teaspoon vanilla
• 2 cups (256 g) all-purpose or cake flour
• 2 teaspoons baking powder
• 1½ teaspoon Diamond Crystal kosher salt, see notes above
• 2 cups fresh blueberries
• ½ cup milk or buttermilk

🧁 How To Make Mary Berry Lemon And Blueberry Muffins

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
2. In a large mixing bowl, cream together the butter, lemon zest, and 1 cup of sugar until light and fluffy.
3. Beat in the egg and vanilla until well combined. In a separate bowl, sift together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix.
5. Gently fold in the blueberries until evenly distributed throughout the batter. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Sprinkle the tops of the muffins with the remaining tablespoon of sugar. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

💭 Recipe Tips:

• Proper Zesting: When zesting the lemon, avoid grating the white pith, as it can impart bitterness. Only grate the outer yellow zest for optimal flavor.
• Gentle Mixing: Be gentle when mixing the dry and wet ingredients together. Overmixing can result in tough muffins, so stir until just combined.
• Blueberry Distribution: When folding in the blueberries, do so gently to avoid breaking them apart. Even distribution ensures each bite has a burst of juicy blueberry flavor.
• Baking Time: Keep an eye on the muffins as they bake, as oven temperatures can vary. They’re done when they’re golden brown and a toothpick inserted into the center comes out clean.
• Cooling: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This prevents them from becoming soggy on the bottom.

🍷 What To Serve With Lemon And Blueberry Muffins?

Serve Lemon and Blueberry Muffins with a side of fruit salad ,strawberries jam or raspberries jam, and a dollop of whipped cream for a delightful breakfast or brunch treat tey also pair perfectly with a hot cup of coffee or tea.

🎚 How To Store Leftovers Lemon And Blueberry Muffins?

• Room Temperature: Store leftover lemon and blueberry muffins in an airtight container at room temperature for up to 2 days.
• Refrigerator: If you want to extend leftover lemon and blueberry muffins freshness refrigerate them in an airtight container for up to 5 days.
• Freezer: For longer-term storage, wrap leftover lemon and blueberry muffins in plastic wrap and place them in a freezer-safe bag or container they can be stored in the freezer for up to 3 months.

🥵 How To Reheat Leftovers Lemon And Blueberry Muffins?

• In The Microwave: Place Leftovers Lemon And Blueberry Muffins on a microwave-safe plate and cover them loosely with a damp paper towel microwave on high for 2-4 minutes until warmed through.
• In The Oven: Preheat your oven to 350°F (175°C) place Leftovers Lemon And Blueberry Muffins on a baking sheet and cover your muffins and heat them in the preheated oven for 8-10 minutes or until warmed through.

FAQ’S

Try More Mary Berry Recipe:

• Mary Berry Carrot Cake Muffins
• Mary Berry Raspberry Muffins
• Mary Berry Strawberry Muffins

Mary Berry Lemon And Blueberry Muffins Nutrition Fact

Serving: 1 per muffin

• Calories: 273 kcal
• Carbohydrates: 45 g
• Protein: 3 g
• Fat: 8 g
• Saturated Fat: 5 g
• Cholesterol: 48 mg
• Sodium: 114 mg
• Potassium: 105 mg
• Sugar: 28 g
• Vitamin A: 300 IU
• Vitamin C: 3.5 mg
• Calcium: 43 mg
• Iron: 1.2 mg