This rustic Mary Berry Blueberry Muffins Recipe features a tender, yogurt-enriched sponge that bursts with juicy pockets of fresh fruit. Sprinkled with a crunchy demerara sugar topping, each muffin bakes up with a golden, craggy dome that is as delightful to look at as it is to eat with a morning coffee.
Mary Berry Blueberry Muffins Ingredients
The Dry Ingredients:
- 300g (10 ½ oz) Self-Raising Flour: Ensures the muffins are light and airy.
- 1 tsp Baking Powder: For that essential high-rise muffin top.
- 150g (5 oz) Caster Sugar: A fine sugar that sweetens the batter evenly.
The Wet Ingredients:
- 250ml (9 fl oz) Milk: Whole milk provides richness.
- 2 Large Eggs: Beaten lightly to aerate.
- 100g (3 ½ oz) Butter: Melted and cooled.
- 1 tsp Vanilla Extract: Complements the blueberries perfectly.
The Blueberries & Topping:
- 250g (9 oz) Fresh Blueberries: Small, firm berries work best so they don’t sink.
- Demerara Sugar: For sprinkling on top to create a crunchy crust.
How To Make Mary Berry Blueberry Muffins
- Prep: Preheat the oven to 200°C (180°C Fan / Gas 6). Line a 12-hole muffin tin with paper cases.
- Mix Dry: Sift the self-raising flour and baking powder into a large bowl. Stir in the caster sugar. Make a well in the center.
- Mix Wet: In a jug, whisk together the milk, eggs, melted butter, and vanilla extract.
- Combine: Pour the wet mixture into the dry ingredients. Stir gently with a metal spoon. Golden Rule: Do not overmix. Stop as soon as the flour is dampened. The batter should look lumpy and thick.
- Fold: Add the blueberries (reserving a handful for the tops) and fold them in with just one or two turns of the spoon.
- Fill: Divide the batter among the muffin cases. Press the reserved blueberries into the tops of the muffins.
- Top and Bake: Sprinkle each muffin generously with demerara sugar. Bake for 20–25 minutes until golden, well-risen, and firm to the touch.
- Cool: Leave in the tin for 5 minutes, then transfer to a wire rack.
Recipe Tips
- Frozen Berries: If using frozen blueberries, do not thaw them. Toss them in a little flour before adding to the batter to prevent them from sinking and bleeding color.
- Demerara Crunch: The demerara sugar topping is a classic Mary Berry touch. It adds a professional bakery-style crunch that contrasts with the soft sponge.
- Yogurt Swap: For an even moister muffin, replace 100ml of the milk with natural yogurt or sour cream.
- Don’t Overfill: Fill the cases about 3/4 full. If you overfill, they will spill over the sides and lose their nice dome shape.
What To Serve With Blueberry Muffins
- Lemon Curd: A tart lemon curd spread on a warm muffin is divine.
- Hot Chocolate: A cozy pairing for a rainy day.
- Fresh Fruit Salad: Serve with extra berries and melon.
- Cream Cheese: A smear of cream cheese adds a cheesecake vibe.
How To Store Blueberry Muffins
- Room Temperature: Store in an airtight container for up to 2 days. The moisture from the berries can make them soggy if kept too long.
- Reheat: 10 seconds in the microwave makes them taste freshly baked.
- Freeze: Wrap individually and freeze for up to 3 months. Perfect for quick breakfasts.
Mary Berry Blueberry Muffins Nutrition Facts
- Calories: 250 kcal
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
- Fiber: 2g
Nutrition information is estimated per muffin.
FAQs
Can I use plain flour?
If using plain flour, add 3 teaspoons of baking powder in total.
Why did my berries sink?
This happens if the batter is too thin or the berries are too heavy. Tossing them in flour helps, as does using a thick, lumpy batter.
Can I use other berries?
Yes, blackberries, raspberries, or chopped strawberries all work well in this base recipe.
Try More Recipes:
- Mary Berry Banana Muffins Recipe
- Mary Berry Apple Crumble Muffins Recipe
- Mary Berry Carrot Cake Muffins Recipe
Mary Berry Blueberry Muffins Recipe
Description
Classic, fluffy muffins packed with fresh blueberries and topped with a crunchy sugar crust.
Ingredients
Instructions
- Preheat oven to 200°C.
- Mix flour, powder, and sugar.
- Whisk milk, eggs, butter, and vanilla.
- Combine wet and dry gently.
- Fold in blueberries.
- Fill cases; top with demerara.
- Bake 20-25 mins until golden.
- Cool on rack.
Notes
- Use frozen berries straight from the freezer.
- Demerara adds essential texture.
- Don’t overmix; lumps are good.
- Best served warm.
Mary Berry Blueberry Muffins Recipe
