If you’re a fan of British baking, then you’ve probably heard of Mary Berry. The former Great British Bake Off judge is a renowned baker and cookbook author, known for her classic recipes and expert baking tips. One of her most beloved recipes is for blueberry muffins, a classic breakfast treat that’s perfect for any time of day.
In this article, we’ll take a closer look at Mary Berry’s blueberry muffin recipe and show you how to make it at home. From the ingredients you’ll need to the step-by-step instructions, we’ll guide you through the entire process so you can enjoy a batch of delicious, freshly baked blueberry muffins in no time. Whether you’re a seasoned baker or a first-timer, this recipe is sure to impress with its simplicity and flavour.
Gathering ingredients and equipment
The first step to making Mary Berry blueberry muffins is to gather all the necessary ingredients and equipment. For the ingredients, you will need 300g self-raising flour, 1 tsp baking powder, 75g unsalted butter, 150g caster sugar, 2 large eggs, 175ml milk, and 175g fresh or frozen blueberries. You will also need a muffin tray and cases, a mixing bowl, and a whisk or electric mixer.
Before starting, make sure to preheat your oven to 200°C/180°C fan/gas mark 6 and line your muffin tray with paper cases. Depending on your preference, you can also add lemon zest or a pinch of ground cinnamon to the mixture for extra flavour. Having all your ingredients and equipment ready beforehand will make the baking process much smoother and enjoyable. So, take your time and ensure you have everything you need to make the perfect Mary Berry blueberry muffins.
Preparing the muffin batter
When it comes to making Mary Berry blueberry muffins, preparing the batter is crucial. To start off, gather all the ingredients needed for the muffin batter, including flour, baking powder, salt, sugar, milk, eggs, and melted butter. Be sure to have fresh blueberries on hand as well.
Begin by sifting the dry ingredients together in a large mixing bowl. In a separate bowl, beat the eggs and add in the milk and melted butter. Mix all the wet ingredients together before adding them to the dry mixture. Stir together until just combined to avoid overmixing. Fold in the blueberries gently, taking care not to break them up. This will make sure that the muffins will have evenly distributed blueberries throughout. With the batter prepared, it’s time to move on to the next step in making delicious and fluffy Mary Berry blueberry muffins.
Adding the blueberries
Adding the blueberries is the most crucial step in making Mary Berry blueberry muffins. Whether you are using fresh or frozen blueberries, always wash them before adding them to the muffin mixture. Washing the blueberries makes them clean and free from dirt and other impurities. It is also important to dry them completely by patting them dry with kitchen paper to keep the muffin batter from becoming too watery.
Once the blueberries are ready, it’s time to add them to the muffin mixture. Gently fold the blueberries into the muffin batter using a spatula until they are evenly distributed. Do not overmix as this will crush the blueberries and turn the batter blue. Make sure to leave some whole blueberries in the mixture for a juicy burst of flavor in every bite. A good tip is to reserve a few blueberries to scatter on top of the muffins before baking. This not only looks beautiful but also adds a delicious pop of flavor on the surface of the muffins. Adding the blueberries correctly will ensure that your Mary Berry blueberry muffins are delicious and flavorful.
Filling the muffin cases
Filling the muffin cases is a crucial step in making Mary Berry’s blueberry muffins. Firstly, place the muffin cases onto the muffin tin. Mary suggests using an ice cream scoop to evenly fill the cases with the blueberry muffin mixture. You could also use a spoon if an ice cream scoop is not available. Fill each case to about two-thirds full with the mixture, leaving enough space for the muffins to rise.
Once all the muffin cases are filled with the mixture, it’s time to add the blueberries. Drop a few blueberries into each case, pressing them slightly down with your fingers. This ensures the blueberries are evenly distributed throughout the muffins and will make for a delicious surprise when eaten. After the blueberries have been added, place the muffin tin into the oven and bake for 20-25 minutes or until golden brown. Now, your Mary Berry blueberry muffins are ready to be enjoyed!
Baking the muffins to perfection
Once the batter is prepared and scooped into the muffin cups, it’s time to bake them to perfection. Preheat the oven to 200°C/180°C (fan)/Gas 6 and place the muffin tray in the middle of the oven. Bake for 20-25 minutes, or until the muffins have risen and are lightly golden on top.
To check if they are fully cooked, insert a skewer into the centre of a muffin. If it comes out clean, they are ready. If there is any batter on the skewer, return the muffin tray to the oven and bake for a further 2-3 minutes before checking again. Once cooked, remove the muffins from the oven and let cool in the tray for 5 minutes before transferring to a wire rack to cool completely. Serve them warm or at room temperature for a delicious snack or breakfast treat.
Cooling and serving the muffins
Once your Mary Berry blueberry muffins are done baking, it’s important to let them cool properly before serving. This will ensure that they will hold together and won’t fall apart when you take them out of the muffin tin. Allow the muffins to cool for at least five minutes in the tin before transferring them to a wire rack to cool completely. This will prevent them from getting soggy from the excess steam.
When the muffins are completely cooled, you can try them out for yourself! Serve them as a delicious breakfast treat or as a tasty snack any time of the day. You can store them in an airtight container for up to three days or freeze them for up to three months. Simply reheat them in the oven or microwave for a few seconds before serving for a freshly-baked taste. With these tips, you can easily make Mary Berry Blueberry Muffins and serve them up like a pro.
Variations and tips for making perfect blueberry muffins every time
Variations and tips for making perfect blueberry muffins every time:
1. Variation in ingredients: You can experiment with various ingredients such as raspberries, strawberries, cranberries, or chocolate chips instead of blueberries. You can also add nuts or oatmeal for extra texture.
2. Flavored additives: Add orange or lemon zest/juice for a citrus twist or vanilla extract for a richer taste.
3. Frozen berries could lead to a significant impact because the berries’ structure will stay in place when used as directed in baking.
4. To avoid sinkage of berries, roll them in a little flour before mixing them into the mixture.
5. The key to moist muffins is not to overmix the batter.
6. Give the muffin cups a good spray of non-stick spray, or you can use paper little muffin cups.
7. Do not skip the creaming process of butter and sugar as this is an essential step for producing a light and fluffy muffin batter.
By using these tips and adapting this Mary Berry Blueberry Muffin recipe, you can create perfect blueberry muffins every time.
The Bottom Line
If you’re a baking enthusiast or simply looking for a tasty breakfast snack, Mary Berry’s Blueberry Muffins are an easy and delicious option. With only a few key ingredients, these muffins can be whipped up in under an hour and make the perfect treat for a lazy weekend morning or afternoon tea.
One of the great things about this recipe is its versatility. You can easily swap out the blueberries for other fruits or add in extras like chocolate chips or nuts to mix things up. However you choose to vary the recipe, you’re sure to end up with a batch of moist, fluffy muffins that are sure to delight the tastebuds. So why not give them a try and see for yourself?