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Close up of blueberry muffin on a cooling rack.
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4.72 from 35 votes

Mary Berry's Blueberry Muffins

Mary Berry's recipe for Blueberry Muffins is my personal favourite. Quick & easy to make they are not overly sweet and perfect for lazy weekend breakfast, as a snack or just because! They are the best slightly warm with cup of milky coffee. Heaven!
Course Afternoon Tea, Breakfast, Brunch, Snack
Cuisine American, British
Keyword Blueberry Muffins, Mary Berry, Mary Berry's Blueberry Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 162kcal
Author Jo Allison

Ingredients

  • 250 g self-raising flour see notes
  • 1 teaspoon baking powder
  • 50 g margarine or unsalted butter (softened)
  • 75 g caster (fine) sugar
  • 250 ml milk
  • 2 large eggs
  • 175 g fresh or frozen blueberries see notes for baking with frozen blueberries
  • zest of 1 lemon
  • 1 teaspoon vanilla extract optional

Instructions

  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Put flour in a large bowl, add baking powder and give it a good whisk. Alternatively you could sieve both into the bowl instead.
  • Add butter or margarine and rub it into the flour with your fingers until the mixture resembles sand/breadcrumbs.
  • Add caster (fine) sugar, grate the zest of one lemon and add fresh blueberries (see tips on baking with frozen blueberries in the notes below). Give it all a good mix.
  • Prepare your wet ingredients by mixing eggs with milk and adding vanila extract (if using).
  • Pour the wet ingredients into dry ones and mix in gently with silicone spatula until incorporated. Take care not to burst your blueberries. The muffin batter will be really wet, almost pancake batter like which is how it's supposed to be so don't panic. I find soup ladle really useful for pouring the batter onto the cases.
  • Pour batter into the tin lined with muffin cases and bake in preheated oven for 20-25 minutes until golden on top and spring back as you touch them.
  • Take the muffins out of the oven and let them cool on the wire rack before serving.

Notes

  • The nutritional information is approximate, per muffin and to be used as a guideline only. 
  • If you don't have any self-raising flour simply use plain (all-purpose) flour + 3 teaspoon of baking powder. You will still need to add additional baking powder as stated in the recipe above.
  • When using frozen blueberries:
    1. Make sure to see the blueberries in the freezer until the last minute before you are ready to use them.
    2. Dust them lightly in some flour to absorb the moisture and keep them from sinking.
    3. Add them to the muffin batter at the very end (after you mix the dry and wet ingredients into the batter) and fold in very gently.
    4. You might have to add approximately 5 minutes to the baking time. Make sure you check on your muffins at 20-25 min and add extra few minutes if required. 
  • Best served slightly warm on the day they're baked.
  • Freezer friendly. 

Nutrition

Calories: 162kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 50mg | Potassium: 112mg | Fiber: 1g | Sugar: 9g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg