This vibrant Mary Berry Lemon and Blueberry Muffins Recipe is a juicy and aromatic bake, which pairs the sharp zest of fresh lemons with the sweet burst of plump blueberries. It’s a cheerful breakfast favorite, bringing a splash of color to the table in just 30 minutes.
Mary Berry Lemon and Blueberry Muffins Ingredients
The Dry Ingredients:
- 300g (10 oz) Self-Raising Flour: The base volume.
- 1 teaspoon Baking Powder: Ensures a high, bakery-style dome.
- 100g (3 ½ oz) Caster Sugar: A moderate amount of sugar to let the fruit shine.
The Liquid Ingredients:
- 2 Large Eggs: Beaten lightly.
- 250ml (9 fl oz) Milk: Semi-skimmed is standard, but whole milk adds richness.
- 125g (4 ½ oz) Butter: Melted and cooled. This provides the distinct buttery flavor that oil-based muffins lack.
- Zest of 2 Lemons: Finely grated. This is where the citrus punch comes from without making the batter wet.
The Fruit & Finish:
- 175g (6 oz) Blueberries: Fresh are best for texture, but frozen work if used correctly.
- Demerara Sugar: For sprinkling on top to create a crunchy, golden lid.
How To Make Mary Berry Lemon and Blueberry Muffins
- Preheat and Prep: Preheat the oven to 200°C (180°C Fan / 400°F). Line a 12-hole muffin tin with paper cases.
- Mix Dry Ingredients: Sift the self-raising flour and baking powder into a large bowl. Stir in the caster sugar. Make a well in the center.
- Combine Wet Ingredients: In a jug, whisk together the eggs, milk, and cooled melted butter. Stir in the finely grated lemon zest.
- Combine (The Gentle Mix): Pour the wet mixture into the dry ingredients. Stir quickly and gently with a metal spoon. Stop as soon as the flour is just moistened. The batter should look lumpy and thick; over-mixing leads to heavy muffins.
- Fold in Fruit: Add the blueberries to the bowl. Fold them in with just 2 or 3 turns of the spoon to distribute them without crushing the fruit or turning the batter purple.
- Fill the Cases: Spoon the mixture into the muffin cases, filling them almost to the top.
- Top: Sprinkle a generous pinch of Demerara sugar over the top of each unbaked muffin.
- Bake: Bake for 20 minutes, or until well-risen, golden brown, and firm to the touch.
- Cool: Leave in the tin for 5 minutes to set, then transfer to a wire rack to cool completely.
Recipe Tips
- The “Flour Coat” Trick: If your blueberries are particularly large or heavy, toss them in a tablespoon of flour before folding them into the batter. This friction helps suspend them in the sponge so they don’t all sink to the bottom.
- Lemon Zest Only: Do not be tempted to add lemon juice to the batter. The acidity affects the baking powder, and the liquid throws off the ratio, resulting in dense muffins. All the flavor should come from the oils in the zest.
- Handling Frozen Berries: If using frozen blueberries, do not thaw them. Add them straight from the freezer at the very last second. If they thaw, they will bleed juice and turn your lovely yellow muffins a muddy grey-green.
- Oven Heat: Muffins need a “thermal shock” to rise properly. Ensure your oven is fully up to temperature (200°C) before sliding the tray in to get that mushroom top.
What To Serve With Mary Berry Lemon and Blueberry Muffins
- Lemon Curd: A spoonful of curd on a warm muffin amplifies the citrus.
- Herbal Tea: A chamomile or lemon-ginger tea pairs perfectly.
- Fruit Salad: Serve alongside melon and pineapple for a fresh brunch.
- Vanilla Yogurt: Breaks up the sweetness.
How To Store Mary Berry Lemon and Blueberry Muffins
- Room Temperature: Store in an airtight container for up to 2 days. Because of the fresh fruit, they can become moldy if kept too long in warm weather.
- Freezing: These freeze excellently. Wrap individually in foil or cling film and freeze for up to 1 month. Warm in the oven to refresh the crispy sugar top.
Mary Berry Lemon and Blueberry Muffins Nutrition Facts
- Calories: 270 kcal
- Carbohydrates: 34g
- Fat: 13g
- Protein: 5g
- Sugar: 16g
Nutrition information is estimated per muffin.
FAQs
Why are my muffins tough?
Tough muffins are almost always the result of over-mixing. Once the wet and dry ingredients meet, you should stir for no more than 10-15 seconds. Lumps are your friend!
Can I use dried blueberries?
You can, but they lack the “burst” of juice. If you use dried berries, soak them in hot water (or tea) for 10 minutes to plump them up before adding.
Can I make these giant muffins?
Yes, use a 6-hole jumbo muffin tin. You will need to increase the baking time to approximately 25-30 minutes and perhaps lower the oven temperature slightly to 190°C after the first 10 minutes.
Try More Recipes:
- Mary Berry Chocolate Chip Muffins Recipe
- Mary Berry Chocolate Muffins Recipe
- Mary Berry Blueberry Muffins Recipe
Mary Berry Lemon and Blueberry Muffins Recipe
Description
A classic wet-into-dry muffin recipe that creates a light, golden crumb packed with zesty lemon oils and exploding pockets of blueberry juice.
Ingredients
Instructions
- Preheat oven to 200°C (400°F).
- Mix flour, baking powder, and sugar.
- Whisk eggs, milk, melted butter, and zest.
- Pour wet into dry; stir gently until just combined.
- Fold in blueberries.
- Fill cases and sprinkle with Demerara sugar.
- Bake 20 minutes until golden.
- Cool on rack.
Notes
- Do not overmix; batter should be lumpy.
- Use frozen berries straight from the freezer.
- Toss berries in flour to prevent sinking.
Mary Berry Lemon and Blueberry Muffins Recipe
