What is Mary Berry Blueberry Muffin Recipe?
I’ve always been on the lookout for the perfect blueberry muffin recipe, and I must say, Mary Berry’s version is as close to perfection as it gets.
Famous for her no-fuss baking philosophy, Mary Berry, a cherished figure in the culinary world, offers a blueberry muffin recipe that balances sweetness, moisture, and flavor in every bite.
These muffins are dotted with juicy blueberries, have a tender crumb, and are finished with a sparkling sugar crust, making them a delightful treat for any occasion.
What Goes Best With Mary Berry Blueberry Muffin Recipe?
Mary Berry’s blueberry muffins are a standalone marvel, but they pair beautifully with a cup of tea or coffee for a relaxing breakfast or afternoon snack.
For a more indulgent treat, serving them slightly warm with a dollop of clotted cream or a drizzle of honey takes them to the next level. They’re also a great companion to a light fruit salad for a refreshing and satisfying brunch option.
Ingredients
To whip up a batch of Mary Berry’s blueberry muffins, you’ll need:
250g self-raising flour
1 teaspoon baking powder
50g unsalted butter, softened
75g caster sugar
150g blueberries
2 large eggs
225ml milk
1 teaspoon vanilla extract
Demerara sugar, for sprinkling.
How to Prepare Mary Berry Blueberry Muffin Recipe
- Preheat the Oven: Start by preheating your oven to 200°C (400°F, gas mark 6). Line a muffin tin with paper liners or grease the compartments.
- Mix Dry Ingredients: Sift the flour and baking powder into a large bowl. Stir in the caster sugar.
- Combine Wet Ingredients: In another bowl, whisk together the eggs, milk, and vanilla extract.
- Make the Batter: Make a well in the center of the dry ingredients, pour in the wet ingredients, and add the softened butter. Mix until just combined. Be careful not to overmix, as this can make the muffins tough. Gently fold in the blueberries.
- Bake: Spoon the batter into the prepared muffin tin, filling each compartment about two-thirds full. Sprinkle the tops with Demerara sugar for a crunchy finish. Bake for about 20-25 minutes, or until golden and a skewer inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Mary Berry Blueberry Muffin Recipe
Ingredients
- 250 g self-raising flour
- 1 teaspoon baking powder
- 50 g unsalted butter softened
- 75 g caster sugar
- 150 g blueberries
- 2 large eggs
- 225 ml milk
- 1 teaspoon vanilla extract
- Demerara sugar for sprinkling
Instructions
- Preheat the Oven: Start by preheating your oven to 200°C (400°F, gas mark 6). Line a muffin tin with paper liners or grease the compartments.
- Mix Dry Ingredients: Sift the flour and baking powder into a large bowl. Stir in the caster sugar.
- Combine Wet Ingredients: In another bowl, whisk together the eggs, milk, and vanilla extract.
- Make the Batter: Make a well in the center of the dry ingredients, pour in the wet ingredients, and add the softened butter. Mix until just combined. Be careful not to overmix, as this can make the muffins tough. Gently fold in the blueberries.
- Bake: Spoon the batter into the prepared muffin tin, filling each compartment about two-thirds full. Sprinkle the tops with Demerara sugar for a crunchy finish. Bake for about 20-25 minutes, or until golden and a skewer inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
Microwave: For a quick warm-up, place a muffin on a microwave-safe plate and heat for 10-15 seconds.
Oven: Preheat the oven to 180°C (350°F). Place the muffins on a baking sheet and warm for 5-10 minutes.
Stovetop: This method is not recommended for reheating muffins.
How to Store Leftovers of Mary Berry Blueberry Muffin Recipe Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To freeze, wrap each muffin individually in cling film and place in a freezer bag.
How to Serve Mary Berry Blueberry Muffin Recipe
These muffins are best enjoyed fresh on the day they are made, either warm or at room temperature. For an extra touch of luxury, you can split them and butter the insides, although they are moist and flavorful enough to be enjoyed plain.
How to Reheat Mary Berry Blueberry Muffin Recipe
- Microwave: For a quick warm-up, place a muffin on a microwave-safe plate and heat for 10-15 seconds.
- Oven: Preheat the oven to 180°C (350°F). Place the muffins on a baking sheet and warm for 5-10 minutes.
- Stovetop: This method is not recommended for reheating muffins.
How to Store Leftovers of Mary Berry Blueberry Muffin Recipe
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To freeze, wrap each muffin individually in cling film and place in a freezer bag.
Frequently Asked Questions Regarding Mary Berry Blueberry Muffin Recipe
Can I use frozen blueberries? Yes, frozen blueberries can be used without thawing to prevent them from bleeding into the batter.
Can I make the batter in advance? It’s best to bake the muffins as soon as the batter is mixed for the best rise.
How can I make my muffins more moist? Ensuring not to overmix the batter and not overbake the muffins are key to keeping them moist.
Nutritional Information
Approximate nutritional information per muffin (based on 12 servings):
- Calories: 200
- Protein: 4g
- Fat: 7g (Saturated: 4g)
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 10g
- Sodium: 100mg
This nutritional breakdown is an estimate and can vary based on the exact ingredients used. Mary Berry’s Blueberry Muffin Recipe creates a batch of wonderfully light and moist muffins that are sure to impress. Whether you’re a novice baker or a seasoned pro, this recipe is foolproof and guaranteed to yield delicious results every time.
