There’s something so peaceful about baking muffins, isn’t there? Especially these Mary Berry Lemon and Blueberry Muffins. They’re simple, soft, and just lovely to make when you need a quiet moment — no fancy equipment, no stress. Just butter, flour, and the smell of lemon zest and blueberries drifting through the kitchen.
These are the muffins I bake when I want to feel like I’ve got my life together — even if I’m still in pyjamas at noon. They’re fresh, light, and exactly what you’d imagine Mary Berry would serve with a nice cup of tea in the garden.
Ingredients List
- ½ cup unsalted butter (room temp) – gives you that classic rich, buttery base.
- Zest of 1 lemon – bright and fresh; skip the white pith, it’s bitter.
- 1 cup + 1 tbsp sugar – most goes in the batter, the rest for a little sparkle on top.
- 1 egg (room temp) – binds everything together.
- 1 tsp vanilla extract – optional, but I love the warmth it adds.
- 2 cups flour (plain or cake flour both work)
- 2 tsp baking powder – gives that lovely lift.
- 1½ tsp kosher salt – sounds like a lot, but it balances the sweetness.
- 2 cups fresh blueberries – or frozen if that’s what you’ve got.
- ½ cup milk or buttermilk – buttermilk makes them slightly tangy and tender.
How to Make It
Let them cool in the pan for 5 minutes, then lift them onto a wire rack. Honestly though? I always eat one warm.
Preheat your oven to 375°F (190°C) and line a muffin tin (or two) with paper cases. You’ll get 16 muffins in total.
In a big bowl, cream the butter, lemon zest, and 1 cup of sugar together. It should look pale and fluffy — take your time here, it sets the tone.
Add the egg and vanilla and mix until it’s all smooth and combined.
In another bowl, sift together the flour, baking powder, and salt. I know it’s tempting to skip this step, but sifting really does help.
Add the dry ingredients to your wet mix a bit at a time, alternating with the milk. Stir gently. Don’t overmix — a few flour streaks are fine.
Fold in the blueberries. Gently, like you’re tucking them into bed. Try not to mash them.
Divide the batter between the muffin cups, filling them about ⅔ of the way. Sprinkle a bit of that extra sugar on top — it gives a beautiful, golden crunch.
Bake for 20–25 minutes, or until they’re puffed up and golden, and a skewer comes out clean.
Common Mistakes
Why are my muffins too dense?
You probably overmixed the batter. Once you add the flour, stir gently and stop as soon as it comes together.
Why did all my blueberries sink?
Toss them in a spoonful of flour before folding them in — it helps keep them suspended in the batter.
Why do my muffins taste bland?
Check your salt. It doesn’t make them salty — it sharpens the lemon and sweetens the blueberry.
Why are they dry?
They were likely overbaked. Start checking at 20 minutes — ovens vary more than we think.
Storing and Reheating
- On the counter: Keep in an airtight tin for 2 days.
- In the fridge: Store for up to 5 days, but bring them to room temp before eating.
- Freezer-friendly: Freeze in a bag or box for up to 3 months. Wrap well.
To reheat:
- Microwave for 20 seconds (cover with a damp paper towel to keep them soft).
- Or warm in the oven at 175°C (350°F) for about 8–10 minutes.
What Goes With Them?
- A cup of tea — Earl Grey or chamomile works beautifully.
- A dollop of clotted cream or lemon curd if you’re going fancy.
- Or just butter and a quiet moment. Sometimes that’s all you need.
FREQUENTLY ASKED QUESTIONS
Can I use frozen blueberries?
Yes — no need to thaw, just toss them in flour first and fold in gently.
Can I use oil instead of butter?
You can, but you’ll lose some richness. Butter gives that classic bakery flavour.
Can I prep the batter ahead of time?
Sort of. It’s best fresh, but you can chill the batter overnight and bake in the morning.
How do I make them dairy-free?
Swap the butter for a plant-based spread and use oat or almond milk. Still lovely!
Try More Mary Berry Recipe:
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
Mary Berry Lemon And Blueberry Muffins
Description
Zesty lemon and juicy blueberries come together in these soft, golden muffins — perfect for breakfast, brunch, or snacking.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Line muffin tins.
- Cream butter, lemon zest, and 1 cup sugar until fluffy.
- Add egg and vanilla; mix until smooth.
- Sift flour, baking powder, and salt in a separate bowl.
- Add dry mix to wet, alternating with milk. Stir gently.
- Fold in blueberries.
- Divide batter into muffin cups and sprinkle tops with extra sugar.
- Bake 20–25 mins until golden and a toothpick comes out clean.
- Cool in pan 5 minutes, then on rack.