Mary Berry Blueberry Muffin Recipe

This fluffy, tender Mary Berry Blueberry Muffin is made with fresh blueberries, caster sugar, and self-raising flour and ready in 40 minutes. Breaking open the warm sponge reveals jammy, purple pockets of baked fruit. I always bake a batch of these on Sunday mornings.

Why This Classic Works

I used to overmix my muffin batter, resulting in dense bakes instead of light sponges. Learning to leave the mixture slightly lumpy changed how I approach baking these treats.

The key is folding the dry and wet ingredients together with just a few gentle stirs. I also discovered that coating the blueberries in a little flour stops them from sinking to the bottom.

Mary Berry Blueberry Muffin Ingredients

• 250g self-raising flour
• 1 tsp baking powder
• 75g caster sugar
• 2 large eggs
• 150ml milk
• 50g butter, melted
• 150g fresh blueberries

How To Make Mary Berry Blueberry Muffin

1. Preheat the oven: Preheat the oven to 200°C (180°C fan) and line a muffin tin with paper cases.
2. Mix the dry ingredients: In a large bowl, whisk together the self-raising flour, baking powder, and caster sugar.
3. Combine wet ingredients: In a separate jug, beat the eggs, then whisk in the milk and melted butter.
4. Fold together: Pour the wet mixture into the dry ingredients and stir gently until just combined.
5. Add blueberries: Gently fold in the fresh blueberries, being careful not to overmix the batter.
6. Bake: Divide the batter among the cases and bake for 20-25 minutes until golden and risen.

Recipe Tips

• Do not overmix: Stirring too much develops the gluten, which makes the muffins tough instead of tender.
• Coat the fruit: Tossing the blueberries in a teaspoon of flour prevents them from sinking during baking.
• Use room temperature eggs: This helps the wet ingredients blend smoothly with the melted butter without clumping.

What To Serve With Blueberry Muffins

Serve these warm muffins with a spread of salted butter or a dollop of clotted cream. They pair brilliantly with a strong cup of English breakfast tea or a freshly brewed flat white.

How To Store

Keep these stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months and thaw them overnight before eating.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them first, or they will bleed into the batter and turn it green.

Why did my muffins turn blue?

Overmixing the batter after adding the blueberries causes the fruit skins to break and juices to bleed.

Can I use plain flour instead?

Yes, use 250g of plain flour and increase the baking powder to 3 full teaspoons to compensate.

Nutrition

• Calories: 180 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 40mg
• Sodium: 150mg
• Total Carbohydrate: 28g
• Protein: 4g

Try More Recipes:

• Mary Berry Blueberry Loaf Cake Recipe
• Mary Berry Blueberry and Lemon Cake Recipe
• Mary Berry Blueberry Cake Recipe