Mary Berry Blueberry Muffins Recipe

Mary Berry’s blueberry muffins are soft, light, and generously studded with juicy blueberries that burst as they bake. These muffins have a tender crumb, a gently sweet flavour, and just the right balance between cake-like softness and bakery-style structure. They are perfect for breakfast, brunch, lunchboxes, or a simple afternoon treat with tea. Baked in the oven using a straightforward mixing method, this recipe delivers reliable results without being overly rich or heavy.

What Are Mary Berry Blueberry Muffins?

Mary Berry’s blueberry muffins are classic British-style muffins made with a simple batter that is mixed lightly to keep the texture soft. Fresh or frozen blueberries are folded in gently so they stay whole and evenly distributed. Unlike cupcakes, these muffins are less sweet and are designed to be enjoyed plain or lightly buttered.

Other Popular Mary Berry Recipes

• Mary Berry Chocolate Mousse
• Mary Berry Spiced Autumn Soup
• Mary Berry Lentil Jumble

Why This Recipe Is Worth Trying

• Soft, fluffy texture – Light crumb without being dry
• Juicy blueberries throughout – Evenly spread in every bite
• Quick and easy bake – Ideal for busy days
• Not overly sweet – Perfect for breakfast or snacks
• Freezer-friendly – Great for make-ahead baking

Essential Ingredients to Make Mary Berry Blueberry Muffins

• Plain flour – 250 g
• Baking powder – 2 teaspoons
• Salt – a small pinch
• Caster sugar – 125 g
• Eggs – 2 large
• Milk – 200 ml
• Sunflower oil (or melted butter) – 100 ml
• Vanilla extract – 1 teaspoon
• Blueberries – 200 g (fresh or frozen)

Handy Kitchen Tools for Best Results

• Muffin tin
• Paper muffin cases
• Mixing bowls
• Whisk
• Silicone spatula or wooden spoon

Step-by-Step Guide to Making Mary Berry Blueberry Muffins

• Preheat the oven – Set the oven to 190°C (170°C fan) and line a muffin tin with paper cases.
• Mix the dry ingredients – In a large bowl, combine the flour, baking powder, salt, and caster sugar.
• Whisk the wet ingredients – In a separate bowl, whisk the eggs, milk, oil, and vanilla until smooth.
• Combine gently – Pour the wet mixture into the dry ingredients and mix lightly until just combined. Do not overmix.
• Add the blueberries – Gently fold in the blueberries, taking care not to crush them.
• Fill the cases – Spoon the batter evenly into the muffin cases, filling each about three-quarters full.
• Bake – Bake for 20–25 minutes until risen, lightly golden, and a skewer inserted into the centre comes out clean.
• Cool slightly – Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool.

What I Got Wrong (And How I Fixed It)

• Dense muffins – Overmixing caused this; stirring lightly fixed it.
• Blueberries sinking – Tossing them lightly in flour helped.
• Pale tops – Baking on the middle shelf improved colour.
• Dry texture – Measuring flour accurately made a big difference.

Healthier Version of Mary Berry Blueberry Muffins

• Reduce sugar slightly – Cut by 20–25 g without affecting texture
• Use semi-skimmed milk – Keeps muffins lighter
• Wholemeal option – Replace half the flour for extra fibre
• Smaller muffins – Naturally lowers calories per serving

Ingredient Substitutions for Mary Berry Blueberry Muffins

• Blueberries – Raspberries or chopped strawberries
• Sunflower oil – Melted butter or light olive oil
• Milk – Almond or oat milk
• Vanilla extract – Lemon zest for a fresh note

Pairing Ideas: What to Serve With Mary Berry Blueberry Muffins

• Tea or coffee – Simple and classic
• Greek yogurt – For a balanced breakfast
• Butter or honey – Light spread when warm
• Fresh fruit – Keeps the plate fresh

Expert Tips to Make Perfect Mary Berry Blueberry Muffins

• Do not overmix – Lumpy batter is fine
• Use room-temperature eggs – Helps even mixing
• Fill cases evenly – Ensures consistent baking
• Check early – Ovens vary
• Cool before storing – Prevents sogginess
• Freeze once cooled – Best texture when reheated gently

Creative Ways to Customize Mary Berry Blueberry Muffins

• Lemon-blueberry twist – Add lemon zest
• Crumble topping – Sprinkle before baking
• Spiced version – Add a pinch of cinnamon
• Nut addition – Stir in chopped almonds

Storing Mary Berry Blueberry Muffins the Right Way

• Room temperature – Store in an airtight container for up to 2 days
• Refrigerate if warm weather – Keeps them fresh longer
• Freeze for later – Up to 2 months
• Thaw at room temperature – Best texture

How to Reheat Mary Berry Blueberry Muffins (If Needed)

Warm briefly in the microwave for 10–15 seconds or in a low oven until just heated through. Avoid overheating to keep them soft.

Nutritional Breakdown (Per Serving)

• Calories: ~240 kcal
• Carbohydrates: ~34 g
• Fats: ~9 g
• Protein: ~5 g
• Sugar: ~15 g

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Wrapping It Up

Mary Berry’s blueberry muffins are a dependable bake that feels comforting and familiar. Soft, lightly sweet, and packed with fruit, they suit everything from relaxed breakfasts to quick snacks, making them a recipe you will return to again and again.