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Mary Berry Blueberry Muffin Recipe

Mary Berry Blueberry Muffin Recipe

Mary Berry’s blueberry muffins are light, generously fruited, and topped with a crunchy sugar crust — the finest blueberry muffin recipe I know.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Dessert
Cuisine: British
Calories: 255
Ingredients Method Notes

Ingredients
  

  • Blueberry Muffins:
  • 300 g plain flour sifted
  • 150 g golden caster sugar
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp fine salt
  • 1 tsp ground cinnamon
  • 2 large eggs room temperature
  • 200 ml whole milk
  • 100 ml sunflower oil
  • 1 tsp vanilla extract
  • Zest of 1 unwaxed lemon
  • 250 g fresh or frozen blueberries — plus extra for the tops
  • Crunchy Sugar Topping:
  • 2 tbsp demerara sugar

Method
 

  1. Preheat oven to 200°C / 180°C fan / Gas 6. Line a 12-hole muffin tin with paper cases.
  2. Sift flour, sugar, baking powder, bicarbonate of soda, salt, and cinnamon into a large bowl.
  3. Whisk eggs, milk, oil, vanilla, and lemon zest together in a jug.
  4. Pour wet into dry — fold with 10–12 strokes maximum. Stop with lumps visible — do not smooth.
  5. Fold in blueberries with 2–3 gentle strokes (from frozen if using frozen).
  6. Divide between cases — three-quarters full. Press 2–3 extra blueberries into each top. Scatter demerara sugar generously.
  7. Bake 20–24 minutes until deeply golden and skewer comes out clean. Rest in tin 5 minutes. Transfer to wire rack. Serve warm.

Notes

Fold with 10–12 strokes maximum — lumps in the batter are correct and essential for a light crumb.
Oil gives a lighter, more open crumb than butter — better for blueberry muffins.
Lemon zest makes the blueberry taste more vivid — do not omit.
Use frozen blueberries directly from the freezer — defrosted ones colour the batter grey.
Fill cases three-quarters full — gives the domed top that is the visual signature of a good muffin.
Freeze individually for up to 3 months.
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