Mary Berry Lemon And Blueberry Muffins

Mary Berry Lemon and Blueberry Muffins are made with oat milk, apple cider vinegar, plain flour, salt, caster sugar, bicarbonate of soda, baking powder, poppy seeds, lemons, olive oil, and frozen blueberries. This delicious Mary Berry Lemon and Blueberry Muffins recipe creates a tasty dessert that takes about 50 minutes to prepare and can serve up to 10-12 people.

Ingredients Needed

For the Muffins:

• 200 ml / 7 fl oz oat milk
• 1 tsp apple cider vinegar
• 300 g / 10½ oz plain flour
• ½ tsp salt
• 150 g / 5½ oz caster sugar
• 1¼ tsp bicarbonate of soda
• 2 tsp baking powder
• 3 tbsp poppy seeds
• 2 lemons (juice and zest)
• 2½ tbsp olive oil, plus extra for greasing
• 175 g / 6 oz frozen blueberries

For the Lemon Drizzle Icing:

• 120 g / 4¼ oz icing sugar
• 2 tbsp oat milk
• 4 tbsp fresh lemon juice
• Lemon zest, to garnish

How To Make Lemon And Blueberry Muffins

1. Preheat the Oven: Preheat the oven to 200°C / 180°C Fan / Gas 6 and grease a 10–12-hole muffin tin.
2. Prepare the Buttermilk: Mix the oat milk and vinegar and let it sit for about 5 minutes to create a buttermilk-like consistency.
3. Combine Dry Ingredients: Sift the plain flour, salt, caster sugar, bicarbonate of soda, baking powder, and poppy seeds together in a large bowl.
4. Combine Wet Ingredients: In a separate bowl, whisk together the remaining wet ingredients (buttermilk mixture, lemon juice, lemon zest, and olive oil) and then pour into the dry ingredients, mixing until no pockets of flour remain.
5. Fold in Blueberries: Gently fold half of the frozen blueberries into the batter, being careful not to over-mix.
6. Fill the Muffin Tin: Divide the mixture evenly between the muffin tin holes, topping each muffin with a few of the remaining blueberries and gently pushing them to the surface.
7. Bake: Bake for 25–30 minutes, or until a skewer inserted into the center comes out clean. Remove from the tin and allow to cool completely if you wish to add icing.
8. Make the Icing: For the icing, mix the icing sugar with oat milk and lemon juice in a bowl until it’s runny enough to drizzle. If it’s too runny, gradually add 1 teaspoon more icing sugar until the desired consistency is achieved.
9. Decorate: Drizzle the icing over each muffin and sprinkle fresh lemon zest on top to garnish.

Recipe Tips

• Use Room Temperature Ingredients: Make sure your oat milk and other wet ingredients are at room temperature. This helps the batter mix evenly and rise better.
• Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until you see no dry flour. Overmixing can make the muffins tough instead of light and fluffy.
• Fold Blueberries Gently: When adding the blueberries, fold them in gently to prevent them from breaking and turning the batter blue. This keeps your muffins looking beautiful.
• Check for Doneness: Use a skewer to check if the muffins are done. Insert it into the center; if it comes out clean, they are ready. If there’s wet batter, bake them for a few more minutes.
• Let Muffins Cool Before Icing: Allow the muffins to cool completely before adding the icing. This prevents the icing from melting and ensures it stays nicely drizzled on top.

How To Store Leftovers?

• Refrigerate: First, let the leftover lemon and blueberry muffins cool until they reach room temperature. Then, place them in an airtight container or cover them tightly with plastic wrap. They can be stored in the refrigerator for up to 4 days.
• Freeze: Allow the muffins to cool completely, then wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, remove a muffin from the freezer and leave it at room temperature for about 1 hour before serving.

Nutrition Facts

Serving Size: 1 muffin (16 servings)

• Calories: 265
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 46mg
• Sodium: 339mg
• Potassium: 96mg
• Total Carbohydrate: 40g
• Dietary Fiber: 1g
• Sugars: 19g
• Protein: 5g

Try More Mary Berry Recipe:

• Mary Berry Suet Pastry
• Mary Berry Broccoli Quiche
• Mary Berry Date And Walnut Scones
• Mary Berry Plum Chutney