Mary Berry Blueberry Muffin Recipe

The first time I made Mary Berry’s blueberry muffins, I was far too smug about how easy they looked. “What could go wrong?” I thought, whisking like a woman who clearly hadn’t read the part about not overmixing. What I pulled out of the oven were twelve gorgeously golden blueberry boulders. Heavy, gummy, and flatter than I felt about them.

But oh, when you do it right? These muffins are soft, slightly zesty from the lemon, and packed with blueberries that don’t sink. The crumb is light, the top just crisp, and that smell—warm vanilla and berries—is exactly what your kitchen needs on a slow morning.

Let me show you how I fixed them (and the mistakes I’ll never make again).

Why This One Works So Well

Mary’s method uses melted butter rather than oil or creamed butter—and that’s a game changer. It gives these muffins a richer flavour without making them greasy. The lemon zest adds just enough brightness to lift the sweetness of the berries.

Also, the self-raising flour + extra baking powder = mega rise, if you don’t overwork it. Most recipes get stingy on the leavening or drown the batter with too many berries. This one balances it just right.

INGREDIENTS + WHY THEY MATTER

• Eggs (2 large) – Structure and richness. I once used cold eggs from the fridge—bad move. Room temp makes the batter blend like a dream.
• Superfine/Caster Sugar (75g) – Dissolves quickly, avoids grainy texture.
• Whole Milk (225ml) – Adds moisture. Semi-skimmed made them too dry in my test batch.
• Melted Butter (114g) – Better flavour than oil and makes for a more tender crumb.
• Vanilla Extract (1 tsp) – Rounds out the sweetness. Don’t skip it.
• Lemon Zest (from 1 lemon) – Brightens the whole bake. I tried it without once—it tasted flat.
• Self-Raising Flour (275g) – Saves faff with leaveners, but do sift it for best texture.
• Baking Powder (1 tsp) – Even with self-raising flour, the extra boost helps. Skipping it? My muffins barely rose.
• Blueberries (200g) – Fresh is ideal. Frozen work too, but coat them in flour and expect a bit more bleeding into the batter.

Making It Yours (Without Ruining It)

• Egg-Free? I tested with 2 tbsp ground flax + 6 tbsp water (let it sit 10 mins). Texture’s slightly denser, but works fine.
• Gluten-Free? I swapped in a 1:1 GF self-raising blend. Needed an extra splash of milk to loosen, but turned out well.
• Dairy-Free? I’ve used oat milk + dairy-free spread (melted). Slightly less richness, but honestly still fab.
• Berry Variations: Blackberries work, raspberries too—but go gentle folding them in, or it gets soupy.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Muffins were dense & flat	Overmixed the batter	Mix just until combined—lumps are fine
Blueberries sank to bottom	Didn’t coat them in flour	Toss berries in 1 tbsp flour before folding in
Tops baked unevenly	Oven rack too high	Bake in the centre of the oven
Muffins stuck to paper cases	Used cheaper liners + underbaked	Bake fully and cool in tin for 5-10 mins first

HOW TO MAKE MARY BERRY’S BLUEBERRY MUFFINS

1. Preheat oven to 200°C (180°C fan) / 400°F (350°F fan). Line a 12-hole muffin tin with paper cases.
2. Whisk wet ingredients: In a large bowl, beat together eggs, sugar, milk, melted (and cooled) butter, vanilla, and lemon zest until smooth.
3. Add dry ingredients: Sift flour and baking powder into the bowl. Beat on low just until mixed. Batter will be thick and slightly lumpy—that’s perfect.
4. Fold in blueberries: Toss berries in a tablespoon of flour, then gently fold into the batter with a spatula.
5. Spoon into cases: Fill each liner almost to the top. Don’t level the tops—let them be rugged for a better rise.
6. Bake 25–30 mins until risen and golden. A skewer should come out clean (unless you hit a berry!).
7. Cool in tin for 5–10 mins, then transfer to a wire rack to finish cooling (or sneak one warm—I always do).

TIPS FROM MY KITCHEN

• I use a metal muffin tin with paper liners—better heat conduction.
• My fan oven runs hot, so I check at 23 mins.
• If using frozen berries, don’t thaw them—just toss in flour and add straight in.
• I let the batter sit for 10 minutes before baking—it gives a fluffier texture.

STORAGE + SERVING

• Room Temp: Best eaten within 2 days, stored in a tin or airtight box.
• Fridge: Keeps for 3–4 days, but texture firms up.
• Freeze: Yes! Wrap individually, freeze up to 3 months.
• To Reheat: Microwave 20–30 sec or oven-bake at 150°C for 5–10 mins. Texture stays lovely.

Serve warm with a pat of butter, or alongside Greek yogurt and honey for a dreamy brunch.

FAQs – Real Baking Questions Answered

Q: Can I use frozen blueberries?
A: Yep—but don’t thaw them first. Just coat in flour and fold in gently. They’ll bleed a bit more, but taste fab.

Q: Why are my muffins gummy?
A: You likely overmixed the batter. Stir just until you see no dry streaks—lumps are your friend here.

Q: Can I make them smaller (mini muffins)?
A: Totally. Just reduce baking time to around 15–18 minutes. Keep an eye on them from 12 mins.

Q: Can I skip the lemon zest?
A: You can, but I wouldn’t. It doesn’t scream “lemon muffin,” but it makes the blueberry flavour pop.

Try More Recipes:

• Mary Berry Coffee and Walnut Traybake
• Mary Berry Limoncello Passion Panna Cotta
• Mary Berry Easter Simnel Cake
• Mary Berry Elderflower and Lemon Traybake