Mary Berry Raspberry Muffins Recipe

This soft, fluffy Mary Berry Raspberry Muffins is made with fresh raspberries, caster sugar, and oil, ready in 40 minutes. The sweet burst of warm fruit spills into the tender crumb as you break through the golden top. I love making these for weekend mornings when we need a quick bake.

What Makes This Version Different

Using oil instead of butter keeps the sponge incredibly moist for days after baking. I learned the hard way that overmixing the batter leads to tough bakes.

Just gently folding the flour until it barely disappears gives the lightest texture. I am always surprised by how quickly these come together in one bowl.

Mary Berry Raspberry Muffins Ingredients

• 250g plain flour
• 2 tsp baking powder
• 150g caster sugar
• 1 large egg
• 150ml milk
• 100ml vegetable oil
• 1 tsp vanilla extract
• 150g fresh raspberries

How To Make Mary Berry Raspberry Muffins

1. 1. Preheat and prep: Preheat the oven to 200C (180C fan) and line a muffin tin with paper cases.
2. 2. Mix the dry ingredients: In a large bowl, whisk together the plain flour, baking powder, and caster sugar.
3. 3. Combine the wet ingredients: In a separate jug, lightly beat the egg, then stir in the milk, vegetable oil, and vanilla extract.
4. 4. Form the batter: Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving some lumps.
5. 5. Fold in the fruit: Gently fold the fresh raspberries into the batter using a spatula, being careful not to crush them.
6. 6. Bake the muffins: Divide the batter evenly between the paper cases and bake for 20 to 25 minutes until risen and golden.

Recipe Tips

• Do not overmix: Stirring too much develops gluten, which makes the muffins tough instead of light.
• Coat the berries: Tossing the raspberries in a spoonful of flour stops them from sinking to the bottom.
• Use room temperature ingredients: Warm milk and eggs blend much easier and create a smoother batter.

What To Serve With Raspberry Muffins

These muffins pair wonderfully with a hot cup of Earl Grey tea or strong black coffee. For a larger spread, serve them alongside a bowl of Greek yoghurt and honey.

How To Store

Keep the muffins in an airtight container at room temperature for up to three days. You can also freeze them for up to three months and thaw them overnight.

FAQs

Can I use frozen raspberries? Yes, you can use frozen raspberries straight from the freezer without thawing them first. Just add a few extra minutes to the baking time.

Why did my muffins turn blue? Over-mixing frozen berries can cause the juices to bleed into the batter. Fold them in very gently at the last second.

Can I use butter instead of oil? You can use melted butter, but oil provides a moister texture that lasts much longer.

Nutrition

• Calories: 240 kcal
• Total Fat: 11g
• Saturated Fat: 1g
• Cholesterol: 20mg
• Sodium: 120mg
• Total Carbohydrate: 31g
• Protein: 4g

Try More Recipes:

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