Mary Berry Strawberry Muffins

I don’t know what it is about the smell of strawberries in the oven — it does something to you, doesn’t it? Every time I bake these muffins, I’m transported straight back to my nan’s garden, sat on a wobbly plastic chair with juice dripping down my chin and not a care in the world.

These Mary Berry Strawberry Muffins are exactly what a muffin should be. Soft but not cakey. Sweet but not cloying. Bursting with chunks of fruit that haven’t dissolved into mush. Honestly, if you’ve never tried strawberries in a bake like this, you’re in for a quiet little revelation. And the best part? They’re done and dusted in under half an hour. Perfect for last-minute guests, bake sales, or just that late-morning slump when toast won’t cut it.

Let’s get into it. No fuss, just comfort.

Ingredients List

• ½ cup milk — adds moisture without heaviness. I use whole milk, but anything goes.
• ¼ cup canola oil — keeps things light. Melted butter works too if you want extra richness.
• 1 large egg
• 1 ¾ cups all-purpose flour — I don’t always sift it, but when I do, the crumb is lighter.
• ½ cup white sugar — you can use golden caster if you want a warmer sweetness.
• 2 teaspoons baking powder — gives that classic dome top.
• ½ teaspoon salt
• 1 cup chopped strawberries — fresh and firm is best. If they’re mushy, the muffins will be too.

How to Make It (Instructions)

1. Preheat your oven to 190°C (375°F). Line or grease 8 muffin cups — I prefer paper liners for easy cleanup.
2. In a small bowl, whisk the milk, oil, and egg until smooth. It should look like a pale yellow puddle. Don’t overthink it.
3. In a large bowl, mix flour, sugar, baking powder, and salt.
4. Toss in the strawberries and coat them in the flour. This helps them stay afloat in the batter and not sink to the bottom. It works. Most of the time.
5. Pour the wet mix into the dry, and gently fold it all together. Don’t beat it into submission — it should still look a bit rough.
6. Spoon the batter into your muffin cups. You’ll probably get 8 full ones — I sometimes stretch it to 9 if I’m feeling optimistic.
7. Bake for 25 minutes, until the tops are golden and spring back when you give them a soft press. Toothpick test? Optional. I usually trust my nose.
8. Cool in the tin for 10 minutes, then transfer to a wire rack. Or eat one straight from the pan if you don’t mind burning your tongue. (I never learn.)

Common Mistakes

Why are my muffins soggy in the middle?
Probably too much juice from the strawberries, or you underbaked them. Make sure your berries are dry before adding.

Why are they so dense and heavy?
Overmixed. Happens to all of us. Stir until it’s just barely combined — you’re making muffins, not bread dough.

Why did my muffins stick to the liners?
Some papers are just clingy. Spray them lightly or go for silicone if it’s really bothering you.

Why didn’t they rise properly?
Could be old baking powder — if it’s more than 6 months open, chuck it. Also, don’t leave the batter sitting around too long.

Why do mine taste bland?
Try a touch of vanilla extract or a sprinkle of sugar on top before baking. Or maybe your strawberries just weren’t at their best — I’ve been there.

Storage and Reheating Tips

• Fridge: Store in an airtight container for up to 5–6 days. They’re best on day one, but a quick warm-up brings them back to life.
• Freezer: Wrap each muffin in foil or cling film, then place in a freezer bag. Keeps for 2–3 months. Thaw overnight or in the microwave.
• Reheat:
  • Microwave: 15–20 seconds. Soft and steamy.
  • Oven: 160°C (325°F) for 8–10 minutes if you like a crisper top.
  • Air fryer: Yep — 160°C for 4–5 minutes does the job nicely.

What to Serve With It

• Greek yogurt and honey — the tang balances the sweetness.
• Hot tea or iced coffee — depends on your mood and the weather.
• Lemon curd or soft cheese — if you’re feeling a bit posh.

Honestly, I’ve eaten these plain, buttered, dunked in tea, even crumbled over ice cream. No rules here

FAQ Section

Can I use frozen strawberries?
Yes, but keep them frozen until you mix them in. Don’t thaw — they’ll turn everything pink and wet.

Can I make them gluten-free?
Use a 1:1 gluten-free flour blend with xanthan gum. Texture will be slightly different, but still tasty.

Can I double the recipe?
Absolutely. Just don’t overmix when doubling — fold gently in stages if needed.

Can I add other fruit?
Yes! Blueberries, raspberries, even chopped apples work well. Just keep total fruit volume around 1 cup.

Are they supposed to be super sweet?
No — they’re more breakfast-y than dessert-y. If you want more sweetness, try sprinkling sugar on top before baking.

Try More Recipes:

• Mary Berry Millionaires Cheesecake Recipe
• Mary Berry Date And Walnut Cake
• Mary Berry Manor House Cake Recipe