Mary Berry Muffin Recipe

This soft, fluffy Mary Berry Muffin is made with plain flour, fresh blueberries, and milk, and ready in 40 minutes. Breaking one open reveals vibrant pockets of purple juice steaming inside the tender crumb. I always make a batch on weekend mornings when I need a reliable, comforting bake.

Why This Classic Works

I used to overmix my muffin batter, resulting in tough and flat bakes that lacked that bakery-style dome. Following this method taught me the importance of folding the wet and dry ingredients together gently. Leaving a few lumps in the batter goes against instinct, but it guarantees a light texture.

The high oven temperature at the start gives the bakes a rapid rise before cooking through. It is a simple technique that completely transforms the final structure of the sponge.

Mary Berry Muffin Ingredients

• 250g plain flour
• 2 tsp baking powder
• 150g caster sugar
• 1 large egg
• 225ml whole milk
• 75ml sunflower oil
• 1 tsp vanilla extract
• 150g fresh blueberries

How To Make Mary Berry Muffin

1. Preheat and prep: Preheat your oven to 200°C (180°C fan) and line a 12-hole muffin tin with paper cases.
2. Mix dry ingredients: In a large bowl, whisk together the plain flour, baking powder, and caster sugar until completely combined.
3. Combine wet ingredients: In a separate jug, beat the large egg, then whisk in the whole milk, sunflower oil, and vanilla extract.
4. Fold together: Pour the wet mixture into the dry ingredients and fold gently using a metal spoon until just combined.
5. Add the berries: Gently fold in the fresh blueberries, being extremely careful not to crush them.
6. Bake: Divide the batter evenly among the paper cases and bake for 20 to 25 minutes until golden and well-risen.

Recipe Tips

• Do not overmix: Leave a few lumps in the batter to ensure the baked sponges stay soft and tender.
• Check the baking powder: Fresh baking powder is essential for getting those tall, classic bakery domes.
• Coat the berries: Toss the blueberries in a small pinch of flour before adding them so they do not sink to the bottom of the tin.

What To Serve With Muffins

Serve these warm with a generous smear of salted butter and a cup of strong tea. They also pair wonderfully with fresh fruit salad or creamy yoghurt for a complete morning spread.

How To Store

Keep the baked goods in an airtight container at room temperature for up to three days. You can freeze them for up to three months by wrapping each one tightly in cling film once fully cooled.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen berries straight from the freezer. Do not thaw them first, or they will bleed dark colours into your batter.

Why did my bakes sink in the middle?

This usually happens if the oven door is opened too early or if your raising agent is out of date. Always check the expiration date on your baking powder.

Can I use butter instead of oil?

You can swap the sunflower oil for an equal amount of melted and cooled unsalted butter. It will provide a richer flavour, though oil often yields a slightly moister crumb.

Nutrition

• Calories: 185 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 15mg
• Sodium: 90mg
• Total Carbohydrate: 28g
• Protein: 3g

Try More Recipes:

• Mary Berry Lemon Muffins Recipe
• Mary Berry Blueberry Muffin Recipe
• Mary Berry Banana and Chocolate Chip Muffins Recipe