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mary berry blueberry muffins

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.
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Prep Time 15 minutes
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.