If you’re in the mood for something simple, sweet, and perfectly British, Mary Berry’s Blueberry Muffins are just the thing. These golden, tender muffins are bursting with juicy berries and made with the no-fuss charm Mary is known for. Whether you're baking for a cozy weekend breakfast or packing a treat for the road, this classic recipe never disappoints.
This recipe is almost identical to Mary Berry's Blueberry Muffin recipe. I added extra blueberries and a little crumble topping, but otherwise, I followed the Baking Queens recipe! I have made a lot of Mary's recipes, and I think this one is my favorite!
I also have many of my own British recipes on this site. Try my British Scones with Clotted Cream or Traditional Scottish Shortbread.
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Ingredients
Simple ingredients, delicious muffins!
- All-purpose Flour
- Baking Powder
- Caster Sugar, if available
- Milk
- Vanilla
- Eggs
- Oil
- Blueberries, fresh or frozen
- Butter
- Flour
- Brown Sugar
See recipe card for quantities.
Instructions
- Step 1: Mix the dry ingredients in a large bowl.
- Step 2: Cream together the butter and the sugar. Add the eggs and vanilla and mix.
- Step 3: Combine the wet ingredients and the dry ingredients. Stir well but do not overmix.
- Step 4: Toss the blueberries with about a tablespoon of flour and then fold the blueberries into the batter. Divide into muffin pan and bake.
Hint: Overmixing the batter will make your muffins more like hockey pucks! Be sure to mix the batter gently by folding the wet and dry ingredients together. If there is a small amount of flour still showing and not mixed in, that's okay! Stop mixing and add the blueberries!
Test
Test
Variations
This batter is easy to use as a base muffin recipe. I comes together in 5 minutes and bakes in 25 minutes so it can be a stable recipe anytime you need to whip up a quick treat!
- Make it Chai - Add 2 teaspoons ground cinnamon, 1 teaspoon ground cardamom, and ¼ teaspoon white pepper to the batter.
- Fruit Lovers - Switch out the blueberries for blackberries or raspberries.
- - add crushed potato chips (ketchup chips!)
See this spicy version of this recipe on my website! (placeholder for in-content link)
Equipment
The only specialty equipment needed to make Mary Berry's Blueberry Muffins is a 12-cup muffin pan (or two 6-cup muffin pans).
Other than that, the muffin method is as simple as it gets.
What is the muffin method?
The muffin method is simple: mixing the dry ingredients in one bowl and the wet ingredients in another bowl, and then combining them. We are taking one extra step in this recipe. That step is creaming the butter and sugar with an electric mixer. Creaming these two together will create more rise in the muffins and make them light and fluffy.
Storage
Store Mary Berry's Blueberry Muffins at room temperature in an airtight container. They will stay fresh for up to 3 days.
These muffins freeze well! Wrap the muffins individually in cling film and then place them in a freezer bag. Store them in the freezer for up to 2 months.
Top Tip
Creaming the butter and sugar is an important step in this recipe! The sugar crystals cut into the butter and create small air bubbles in the butter. These air bubbles or pockets will help the muffins rise and make them fluffy.
You'll know that your butter and sugar is properly creamed when the sugar is no longer visible and the butter is a pale yellow or almost white-ish color.
Related
Looking for other recipes like this? Try these:
UK and Irish Recipes:
Looking for other British Recipes? Try these:
Mary Berry's Blueberry Muffins
Ingredients
For the Muffins
- 1 ¾ cup all-purpose flour
- 2 teaspoon baking powder
- ⅔ cup granulated sugar
- ¾ cup milk
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- ⅔ cup oil Mary uses sunflower but I only had vegetable oil
- 4 to 5 ounces blueberries plus 1 tablespoon all-purpose flour
For the Topping
- ¼ cup butter, melted
- ½ cup all-purpose flour
- ⅓ cup brown sugar
Instructions
Make the Muffins
- Preheat oven to 350° F and place 12 paper liners in your muffin pan.
- Mix the dry ingredients in a medium bowl.
- Cream the butter and the sugar together in the bowl of a stand mixer or in a medium bowl with a hand mixer. Add the eggs, one at a time and mix until combined.
- Stir in the rest of the wet ingredients. Do not use the mixer for the rest of this recipe! Just stir with a large spoon or spatula.
- Toss the blueberries with 1 tablespoon flour to coat them. Fold the berries into the batter gently.
- Divide the mixture among the cupcake liners.
Make the Topping
- Mix together the melted butter, flour and brown sugar and sprinkle on top of each muffin. Press in lightly. Bake for 25 to 28 minutes until well-risen and light golden. Serve warm.
Mary says
I’m a bit confused. You list oil in the ingredient list but in the method you are creaming butter and sugar??
Mary :))