Mary Berry Strawberry Muffins Recipe

Mary Berry Strawberry Muffins are light, tender, and bursting with fresh strawberry flavour. Each muffin has a soft crumb, a subtle sweetness, and juicy pockets of fruit that make every bite feel bright and summery. These muffins are perfect for breakfast, picnics, afternoon tea, or quick homemade treats that taste fresh and comforting. With a simple batter, easy steps, and dependable Mary Berry baking techniques, this recipe delivers delicious results every single time.

What are Mary Berry’s Strawberry Muffins?

Mary Berry Strawberry Muffins are soft, bakery-style muffins made with fresh strawberries folded into a moist vanilla muffin batter. They rise beautifully in the oven, creating golden muffin tops with tender fruit inside, giving a delicate balance of sweetness and freshness.

Other Popular Mary Berry Recipes

• Mary Berry Manor House Cake
• Mary Berry Orange Polenta Cake
• Mary Berry Apricot Cake
• Mary Berry Lemon Drizzle Cake in Loaf Tin

Why This Recipe Is Worth Trying

• Lovely fruity flavour – Fresh strawberries add natural sweetness and colour.
• Quick to make – Ready in under 30 minutes with minimal steps.
• Moist and fluffy texture – Light batter creates bakery-style softness.
• Versatile and customisable – Works with mixed berries, lemon zest, or chocolate chips.
• Perfect for all occasions – Breakfast, snacks, lunchboxes, or tea-time treats.

Essential Ingredients to Make Mary Berry Strawberry Muffins

• 250g fresh strawberries, diced
• 250g self-raising flour
• 150g caster sugar
• 2 large eggs
• 100ml vegetable oil or melted butter
• 150ml milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch of salt
• Optional: 1 tablespoon demerara sugar for topping

Handy Kitchen Tools for Best Results

• 12-hole muffin tray – Ensures even-sized muffins.
• Paper muffin cases – Make release and cleanup easy.
• Mixing bowls – Useful for separating dry and wet ingredients.
• Rubber spatula – Great for folding in strawberries gently.
• Ice-cream scoop – Helps portion batter evenly into cases.

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

Step 1 — Prepare the muffin tin

Line a 12-hole muffin tray with paper cases and set aside. Preheat the oven to 200°C (180°C fan).

Step 2 — Mix the dry ingredients

In a large bowl, combine self-raising flour, baking powder, sugar, and a pinch of salt. Stir gently to distribute evenly.

Step 3 — Combine the wet ingredients

In another bowl, whisk the eggs, milk, oil (or melted butter), and vanilla extract until smooth.

Step 4 — Bring both mixtures together

Pour the wet mixture into the dry ingredients and fold gently until just combined. Avoid overmixing to keep the muffins light.

Step 5 — Add the strawberries

Fold the diced strawberries into the batter, keeping the mixing minimal to avoid crushing the fruit.

Step 6 — Fill the muffin cases

Divide the batter evenly between the muffin cases. Sprinkle with demerara sugar if you want a crunchy top.

Step 7 — Bake until golden

Bake for 18–20 minutes, or until the muffins are risen, golden, and spring back when lightly pressed.

Step 8 — Cool and serve

Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.

What I Got Wrong (And How I Fixed It)

• Strawberries sinking – Tossing them in a spoonful of flour helped them stay evenly distributed.
• Dense texture – Mixing less kept the crumb soft and fluffy.
• Muffin tops too pale – Increasing the oven temperature slightly helped achieve golden tops.
• Wet centres – Cutting strawberries into smaller pieces fixed uneven baking.

Healthier Version of Mary Berry Strawberry Muffins

• Swap half the flour for wholemeal flour for extra fibre.
• Replace sugar with coconut sugar or reduce it by 20%.
• Use Greek yoghurt in place of some oil for a lighter batter.
• Add extra diced fruit to boost natural sweetness.
• Choose almond milk instead of regular milk for a lighter option.

Ingredient Substitutions for Mary Berry Strawberry Muffins

• Replace strawberries with blueberries, raspberries, or chopped apples.
• Swap vanilla extract for lemon zest for a brighter flavour.
• Use melted butter instead of oil for a richer taste.
• Replace self-raising flour with plain flour + baking powder.
• Add chocolate chips for a sweeter treat.

Pairing Ideas: What to Serve With Mary Berry Strawberry Muffins

• A warm cup of tea – A classic British-style pairing.
• Fresh fruit salad – Adds colour and freshness.
• Whipped cream – Light and airy for a dessert-style treat.
• Greek yoghurt – Adds creaminess and balances sweetness.
• Strawberry jam – Enhances flavour for berry lovers.

Expert Tips to Make Perfect Mary Berry Strawberry Muffins

• Use fresh, firm strawberries for best texture.
• Fold gently to avoid overworking the batter.
• Avoid overbaking to keep muffins moist.
• Fill cases ¾ full for ideal muffin tops.
• Use room-temperature ingredients for a smoother batter.
• Test with a skewer to ensure centres are baked.
• Let muffins cool fully to prevent soggy bottoms.

Creative Ways to Customize Mary Berry Strawberry Muffins

• Add white chocolate chunks for a creamy sweetness.
• Mix in almonds or pecans for a nutty crunch.
• Top with a crumble mixture for bakery-style muffins.
• Sprinkle cinnamon sugar on top for warmth.
• Add a swirl of strawberry purée to intensify flavour.
• Make mini muffins for bite-sized treats.

Storing Mary Berry Strawberry Muffins the Right Way

• Store at room temperature for 2–3 days in an airtight container.
• Refrigerate if the weather is very warm to keep fruit fresh.
• Freeze for up to 2 months in freezer bags.
• Thaw at room temperature for best texture.
• Warm briefly before serving to refresh the crumb.

How to Reheat Mary Berry Strawberry Muffins (If Needed)

• Warm in the microwave for 10–12 seconds.
• Reheat in the oven at 150°C for 5 minutes.
• Air-fry at 140°C for 2–3 minutes for a crisp top.

Nutritional Breakdown (per serving)

• Calories: ~215
• Carbohydrates: 29g
• Fat: 9g
• Protein: 4g
• Fibre: 1g
• Sugar: 15g

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FAQs

How do I stop strawberries from sinking to the bottom of the muffins?

Coat the diced strawberries lightly in a spoonful of flour before folding them into the batter. This helps the fruit stay suspended and prevents it from sinking during baking.

Why are my strawberry muffins dense instead of fluffy?

Dense muffins usually mean the batter was overmixed. Fold the wet and dry ingredients together gently until just combined. A few small lumps are normal and help keep the crumb light.

How do I keep my muffins moist and not dry?

Avoid overbaking and remove the muffins as soon as the tops spring back when touched. Adding oil or melted butter and using fresh strawberries also helps maintain moisture.

Can I use frozen strawberries for these muffins?

Yes, frozen strawberries work, but do not thaw them before adding. Add them frozen and diced to prevent excess liquid from making the muffins soggy.

Wrapping It Up

Mary Berry’s Strawberry Muffins are fresh, soft, and wonderfully simple to make. The combination of tender fruit, light batter, and easy preparation makes this recipe a perfect choice for everyday baking. Follow the steps, use the tips above, and enjoy warm, homemade muffins filled with real strawberry flavour.