Mary Berry's Blueberry Muffins

Mary Berry’s Blueberry Muffins are soft, fluffy, and filled with juicy blueberries. This classic recipe makes 12 muffins and takes about 30 minutes total—perfect for breakfast, tea time, or an easy snack.

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💜 Why You’ll Love Mary Berry’s Blueberry Muffins:

Tried-and-true British favorite: This recipe comes from Mary Berry, a trusted name in baking. Her blueberry muffins are simple, reliable, and consistently turn out perfect every time—light, fluffy, and not overly sweet.
Delicious texture and flavor: The muffins have a tender crumb and buttery taste, balanced by the slight tartness of the blueberries. Each bite bursts with juicy berry flavor and a soft, moist texture.
Perfect for any occasion: Whether it’s a morning treat, an afternoon tea snack, or something quick for the kids’ lunchboxes, these muffins are versatile and always welcome.
No fancy tools or ingredients needed: You don’t need a mixer or special baking skills. Just a bowl, spoon, and common ingredients like flour, sugar, butter, eggs, and milk.

🫐 Ingredients

2 cups (250g) self-raising flour
1 tsp baking powder
½ cup (100g) caster sugar
2 large eggs
¾ cup (180ml) milk
½ cup (125g) unsalted butter, melted
1 tsp vanilla extract
1 ½ cups (150g) fresh or frozen blueberries

🧁 Directions

Preheat oven to 375°F (190°C) and line a 12-hole muffin tin with paper cases.
Mix dry ingredients: In a large bowl, sift the flour and baking powder. Stir in the sugar.
Combine wet ingredients: In another bowl, whisk together eggs, milk, melted butter, and vanilla.
Make the batter: Pour the wet mixture into the dry. Mix gently until just combined. Don’t overmix.
Fold in blueberries: Add blueberries carefully with a spatula.
Spoon into muffin cases: Fill each about ¾ full.
Bake 20–25 minutes or until golden and a skewer comes out clean.
Cool for 5 mins in the pan, then transfer to a wire rack.

💡 Recipe Tips

Don’t overmix the batter or muffins may be tough.
Use frozen blueberries straight from the freezer—no need to thaw.
Add a sprinkle of sugar on top before baking for a crunchy top.
Lemon zest adds a fresh flavor twist.
Store in an airtight container to keep muffins soft.

🍧 What To Serve With Blueberry Muffins?

Serve Blueberry Muffins with butter, jam, or a drizzle of honey. They’re lovely with a cup of tea or coffee and pair well with fresh fruit, yogurt or even a light egg dish for breakfast or brunch.

🧊 How To Store Leftovers Blueberry Muffins?

At room temperature: Keep leftovers blueberry muffins in an airtight container for up to 3 days.
In the freezer: Wrap and freeze leftovers blueberry muffins for up to 2 months. Thaw at room temperature or warm in the oven.

🔥 How To Reheat Leftover Blueberry Muffins?

Oven method: Reheat leftovers blueberry muffins at 300°F (150°C) for up 5–6 minutes until warm.
Microwave method: Warm each leftovers blueberry muffin for about 10–15 seconds for a soft, fresh feel.

❓FAQs

Can I use frozen blueberries in blueberry muffins?

Yes, frozen blueberries work very well in muffins. It’s best to use them straight from the freezer without thawing, as this helps prevent the berries from bleeding into the batter and turning it purple.

What if I don’t have self-raising flour for blueberry muffins?

If you don’t have self-raising flour, you can easily make a substitute. Use regular all-purpose flour and add 2 teaspoons of baking powder for every cup of flour. Mix them together well before adding to the recipe to ensure the muffins rise properly.

Can I make blueberry muffins dairy-free?

Yes, making these muffins dairy-free is simple. Just replace the butter with a dairy-free alternative like vegan margarine or coconut oil, and use plant-based milk such as almond, soy, or oat milk.

How do I keep blueberries from sinking in blueberry muffins?

To keep blueberries from sinking to the bottom during baking, toss them in a tablespoon of flour before folding them into the batter. This creates a light coating that helps them stay suspended evenly throughout the muffins.

How do I know when blueberry muffins are done baking?

Check the muffins by inserting a toothpick or skewer into the center of one. If it comes out clean or with a few dry crumbs (not wet batter), they’re ready. The tops should also be lightly golden and spring back when touched.

Are blueberry muffins fluffy or dense?

They’re typically fluffy and light with a soft crumb. This texture is achieved by not overmixing the batter and using the right amount of leavening (like baking powder or self-raising flour).

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