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Mary Berry Blueberry Muffins Recipe

Mary Berry Blueberry Muffins
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Mary Berry 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.

Ingredients

  • 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)

Instructions

  • 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-blueberry-muffins/