Fluffy and Delicious Mary Berry Blueberry Muffins

These Mary Berry Blueberry Muffins are the perfect treat—fluffy, sweet, and bursting with juicy blueberries.

There’s something truly special about the smell of freshly baked muffins wafting through the house. As the oven timer goes off, I can’t help but smile knowing that these Mary Berry Blueberry Muffins are just moments away from being golden brown and ready to enjoy. The combination of juicy blueberries, zesty lemon, and soft, fluffy texture is enough to make anyone’s mouth water. I remember the first time I made these muffins; I was looking for a simple recipe that would fill my kitchen with the sweet aroma of homemade goodness. These Mary Berry Blueberry Muffins did just that—and they’ve been a family favorite ever since.

The burst of blueberries in each bite, complemented by the subtle lemon zest, creates a flavor explosion that feels both comforting and refreshing. Whether you’re baking them for a weekend brunch or just because you’re craving something sweet, this recipe will never disappoint. Ready to try it out? Let’s get started and create some delicious memories in the kitchen together!

Ingredients:

• 2 cups (250g) all-purpose flour
• 1 cup (175g) blueberries
• 6 tablespoons (75g) sugar
• 1 cup + 1 tablespoon (250ml) milk
• 4 teaspoons baking powder
• 1/4 cup (55g) salted butter, softened
• 1/2 teaspoon salt
• 2 extra-large eggs
• Zest of 1 lemon

Instructions:

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with butter.
2. Mix dry ingredients: In a large bowl, combine the flour, baking powder, salt, and sugar. Give it a quick stir to ensure everything is well mixed.
3. Add the wet ingredients: In another bowl, whisk the eggs with the milk. Then, add the softened butter and lemon zest. Stir until smooth.
4. Combine the two mixtures: Pour the wet ingredients into the dry ingredients and stir gently. Be careful not to overmix! The batter should be thick and slightly lumpy.
5. Add the blueberries: Fold in the blueberries carefully to avoid crushing them.
6. Spoon the batter into the tin: Fill each muffin cup about two-thirds full with the batter.
7. Bake: Place the tin in the oven and bake for 20–25 minutes. You can check if they’re done by inserting a toothpick into the center of a muffin. If it comes out clean, they’re ready!
8. Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Helpful Tips for Using Frozen Blueberries

Using frozen blueberries in your Mary Berry Blueberry Muffins can be just as effective as fresh ones, and in some cases, it’s even more convenient. However, there are a few things to keep in mind to ensure the best results.

1. Don’t Thaw Them: For the best texture, avoid thawing frozen blueberries. Thawing can cause them to lose their shape and leak juice into the batter, which may make your muffins soggy. Simply toss them directly into the batter while they’re still frozen.
2. Coat in Flour: To help prevent the blueberries from sinking to the bottom of your muffins, lightly coat them with a bit of flour before folding them into the batter. This creates a thin coating that helps them stay suspended throughout the muffin.
3. Add them at the Last Minute: Stir frozen blueberries into your muffin batter right before you’re ready to scoop them into the muffin tin. This minimizes the time they spend in the batter and reduces the chance of them bleeding into the mix.
4. Expect a Slight Color Change: While fresh blueberries maintain their vibrant color, frozen ones might cause the batter to turn a bit purple. Don’t worry—your muffins will still taste amazing, and the color will be perfectly fine once baked.
5. Use Them Sparingly: Frozen blueberries tend to have more moisture than fresh ones, so try not to overload the batter. A handful or two should be plenty for a balanced muffin without adding excess moisture.

Mary Berry Blueberry Muffins

Whip up delicious, fluffy Mary Berry Blueberry Muffins in just 30 minutes. Perfect for breakfast or a mid-day treat with a cup of tea! These Mary Berry Blueberry Muffins are the perfect treat—fluffy, sweet, and bursting with juicy blueberries.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Servings: 12

Course: Dessert

Cuisine: British

Calories: 150

Ingredients Method Notes

Ingredients

  

• 2 cups 250g all-purpose flour
• 1 cup 175g blueberries
• 6 tablespoons 75g sugar
• 1 cup + 1 tablespoon 250ml milk
• 4 teaspoons baking powder
• 1/4 cup 55g salted butter, softened
• 1/2 teaspoon salt
• 2 extra-large eggs
• Zest of 1 lemon

Method

 

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with butter.
2. Mix dry ingredients: In a large bowl, combine the flour, baking powder, salt, and sugar. Give it a quick stir to ensure everything is well mixed.
3. Add the wet ingredients: In another bowl, whisk the eggs with the milk. Then, add the softened butter and lemon zest. Stir until smooth.
4. Combine the two mixtures: Pour the wet ingredients into the dry ingredients and stir gently. Be careful not to overmix! The batter should be thick and slightly lumpy.
5. Add the blueberries: Fold in the blueberries carefully to avoid crushing them.
6. Spoon the batter into the tin: Fill each muffin cup about two-thirds full with the batter.
7. Bake: Place the tin in the oven and bake for 20–25 minutes. You can check if they’re done by inserting a toothpick into the center of a muffin. If it comes out clean, they’re ready!
8. Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Helpful Tips for Using Frozen Blueberries

Using frozen blueberries in your Mary Berry Blueberry Muffins can be just as effective as fresh ones, and in some cases, it’s even more convenient. However, there are a few things to keep in mind to ensure the best results.

1. Don’t Thaw Them: For the best texture, avoid thawing frozen blueberries. Thawing can cause them to lose their shape and leak juice into the batter, which may make your muffins soggy. Simply toss them directly into the batter while they’re still frozen.
2. Coat in Flour: To help prevent the blueberries from sinking to the bottom of your muffins, lightly coat them with a bit of flour before folding them into the batter. This creates a thin coating that helps them stay suspended throughout the muffin.
3. Add them at the Last Minute: Stir frozen blueberries into your muffin batter right before you’re ready to scoop them into the muffin tin. This minimizes the time they spend in the batter and reduces the chance of them bleeding into the mix.
4. Expect a Slight Color Change: While fresh blueberries maintain their vibrant color, frozen ones might cause the batter to turn a bit purple. Don’t worry—your muffins will still taste amazing, and the color will be perfectly fine once baked.

Use Them Sparingly: Frozen blueberries tend to have more moisture than fresh ones, so try not to overload the batter. A handful or two should be plenty for a balanced muffin without adding excess moisture.

Learn how to bake the perfect Chocolate Chip muffin with our helpful guide.

Nutritional Value (per muffin):

• Calories: 150
• Fat: 6g
• Carbohydrates: 21g
• Protein: 3g
• Fiber: 1g

Conclusion:

These Mary Berry Blueberry Muffins are a simple yet delightful treat. They’re light, fluffy, and bursting with flavor. I love making these on weekends for breakfast or as a quick snack. Give them a try—your family will thank you!