Mary Berry’s Blueberry Muffin recipe is made with eggs, sugar, milk, butter, vanilla extract, lemon zest, self-raising flour, baking powder, and fresh blueberries. This delicious blueberry muffin recipe creates a tasty breakfast or snack that takes about 40 minutes to prepare and can serve up to 12 people.
This Blueberry Muffin Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Blueberry Muffin Ingredients:
- 2 large eggs
- 75g (¾ cup) superfine sugar / caster sugar
- 225ml (1 cup) whole milk
- 114g (½ cup) butter, melted and cooled
- 1 tsp vanilla extract
- Finely grated zest of 1 lemon
- 275g (2½ cups) self-raising flour
- 1 level tsp baking powder
- 200g (7 oz) blueberries
How To Make Mary Berry Blueberry Muffin?
- Preheat the oven: Preheat your oven to 200°C (180°C fan) / 400°F (350°F convection). Arrange 12 paper liners in a muffin tin.
- Prepare the wet ingredients: In a large bowl, measure out the eggs, sugar, milk, melted butter, vanilla extract, and lemon zest. Beat with an electric mixer until smooth.
- Add the dry ingredients: Sift the self-raising flour and baking powder into the wet mixture. Beat again until just combined.
- Fold in the blueberries: Gently fold in the blueberries, being careful not to overmix. Spoon the batter evenly into the prepared muffin liners.
- Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the muffins are well risen and lightly golden brown.
- Cool: Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- Don’t mix too much: If you mix the batter too much, the muffins will turn out heavy and chewy. Stop when everything is just mixed together.
- Dust blueberries with flour: Sprinkle a bit of flour on the blueberries before putting them in the batter so they don’t sink to the bottom.
- Room temperature ingredients: Make sure the eggs, butter, and milk aren’t cold. Room temperature ingredients mix better and make fluffier muffins.
- Preheat the oven properly: Double-check that the oven is hot enough before you bake. If it’s not, the muffins may not bake evenly.
- Check if muffins are done: Stick a toothpick into the middle of a muffin. If it comes out clean, they’re done. If not, leave them in the oven a little longer.
What To Serve With Blueberry Muffin?
These soft and moist blueberry muffins pair well with a side of yogurt, a fresh fruit salad, scrambled eggs, or a smoothie. They can also be served alongside a cup of coffee, tea, oatmeal, or a slice of bacon for a tasty breakfast or snack.
How To Store Leftovers?
- Refrigerate: First, let the leftover blueberry muffins cool completely to room temperature. Once cooled, store them in an airtight container and refrigerate for up to 3-4 days to keep them fresh.
- Freeze: Let the muffins cool fully before freezing. Place them in a freezer-safe container or bag, and freeze for up to 3 months. To thaw, leave them at room temperature for a few hours, or microwave briefly before serving.
How To Reheat Leftovers?
- In The Oven: Heat the oven to 150°C (300°F), place muffins on a tray, and warm for 5-10 minutes.
- In The Microwave: Microwave on medium for 20-30 seconds, checking to avoid overcooking.
- In The Air Fryer: Set the air fryer to 150°C (300°F) and heat muffins for 3-5 minutes.
Mary Berry Blueberry Muffin Nutrition Facts:
Serving Size: 1 muffin (based on 12 muffins)
- Calories: 162
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 38mg
- Sodium: 50mg
- Potassium: 112mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Thomas Flan
- Mary Berry Iced Biscuits
- Mary Berry Coconut Meringue Slices
- Mary Berry Pecan And Cinnamon Ripple Squares
- Mary Berry Passion Fruit and Orange Cheesecake
Mary Berry Blueberry Muffin Recipe
Description
Mary Berry’s Blueberry Muffin recipe is made with eggs, sugar, milk, butter, vanilla extract, lemon zest, self-raising flour, baking powder, and fresh blueberries. This delicious blueberry muffin recipe creates a tasty breakfast or snack that takes about 40 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C (180°C fan) / 400°F (350°F convection). Arrange 12 paper liners in a muffin tin.
- Prepare the wet ingredients: In a large bowl, measure out the eggs, sugar, milk, melted butter, vanilla extract, and lemon zest. Beat with an electric mixer until smooth.
- Add the dry ingredients: Sift the self-raising flour and baking powder into the wet mixture. Beat again until just combined.
- Fold in the blueberries: Gently fold in the blueberries, being careful not to overmix. Spoon the batter evenly into the prepared muffin liners.
- Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the muffins are well risen and lightly golden brown.
- Cool: Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t mix too much: If you mix the batter too much, the muffins will turn out heavy and chewy. Stop when everything is just mixed together.
- Dust blueberries with flour: Sprinkle a bit of flour on the blueberries before putting them in the batter so they don’t sink to the bottom.
- Room temperature ingredients: Make sure the eggs, butter, and milk aren’t cold. Room temperature ingredients mix better and make fluffier muffins.
- Preheat the oven properly: Double-check that the oven is hot enough before you bake. If it’s not, the muffins may not bake evenly.
- Check if muffins are done: Stick a toothpick into the middle of a muffin. If it comes out clean, they’re done. If not, leave them in the oven a little longer.
Mary Berry Blueberry Muffin Recipe