Mary Berry Blackberry Muffins Recipe

This rustic Mary Berry Blackberry Muffins Recipe captures the essence of hedgerow foraging by suspending juicy, tart blackberries in a tender buttermilk sponge. Finished with a crunchy demerara and hazelnut crumble topping, these muffins offer a sophisticated textural contrast between the soft, airy crumb and the nutty, caramelized lid.

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Mary Berry Blackberry Muffins Ingredients

The Hazelnut Crumble:

• 55g (2 oz) Plain Flour: The base for the streusel.
• 40g (1 ½ oz) Demerara Sugar: Its large crystals provide a satisfying crunch and toffee flavor.
• 25g (1 oz) Blanched Hazelnuts: Roughly chopped. They toast in the oven for a nutty bite.
• 40g (1 ½ oz) Unsalted Butter: Melted, to bind the dry ingredients into clumps.

The Muffin Batter:

• 225g (8 oz) Plain Flour: Provides structure.
• 175g (6 oz) Caster Sugar: For sweetness.
• 1 ½ tsp Bicarbonate of Soda: The raising agent that reacts with the acidic buttermilk to create lift.
• 100ml (3 ½ fl oz) Full-fat Milk & 100ml (3 ½ fl oz) Buttermilk: This dairy duo ensures a moist, tender crumb with a slight tang.
• 3 Free-range Eggs: For richness and stability.
• 75g (2 ¾ oz) Unsalted Butter: Melted and cooled.
• 200g (7 oz) Fresh Blackberries: Halved if they are particularly large, to ensure even distribution.
• 1 tsp Vanilla Extract: For aroma.

How To Make Mary Berry Blackberry Muffins

1. Prep the Oven and Tin: Preheat your oven to 190°C (170°C Fan / Gas 5). Line a 12-hole muffin tin with large tulip paper cases (or create your own using squares of baking paper pushed into the holes).
2. Make the Crumble: In a small bowl, mix the 55g flour, demerara sugar, and chopped hazelnuts. Pour in the 40g of melted butter. Use your fingertips to rub the butter into the dry ingredients until the mixture comes together in rustic, small clumps. Set aside.
3. Mix Dry Ingredients: Sift the 225g plain flour, caster sugar, bicarbonate of soda, and a pinch of salt into a large mixing bowl. Sifting ensures the raising agent is evenly distributed.
4. Whisk Wet Ingredients: In a separate jug, whisk together the milk, buttermilk, eggs, and vanilla extract until fully combined.
5. Combine: Make a well in the center of the dry ingredients. Pour in the milk mixture and the 75g of melted butter. Using a balloon whisk, mix gently until only just combined. Crucial Step: The batter should look lumpy. If you overmix, the muffins will be heavy.
6. Fold the Fruit: Switch to a large metal spoon. Gently fold the blackberries into the batter, taking care not to crush them and bleed purple juice throughout the mix.
7. Fill and Top: Divide the batter evenly among the paper cases. Scatter the prepared hazelnut crumble generously over the top of each muffin.
8. Bake: Bake on the middle shelf for 25–30 minutes. The muffins are ready when they are golden-brown, well-risen, and a skewer inserted into the center comes out clean. Cool on a wire rack.

Recipe Tips

• The Buttermilk Factor: Don’t swap buttermilk for regular milk. The acidity is required to activate the bicarbonate of soda. If you can’t find buttermilk, use soured cream or add a squeeze of lemon juice to milk and let it sit for 10 minutes.
• Hazelnut Skins: If you can’t find blanched hazelnuts, you can roast regular hazelnuts for 10 minutes and rub the skins off with a tea towel. The skins can sometimes be bitter.
• Tulip Cases: Mary recommends tulip cases because they rise higher than standard cupcake liners, allowing for a generous muffin top that catches the crumble without spilling over.
• Berry Placement: If you want to ensure a pretty top, reserve a few blackberry halves to press gently into the surface of the batter just before adding the crumble.

What To Serve With Blackberry Muffins

• Yogurt: A bowl of thick Greek yogurt complements the tart berries.
• Honey: A drizzle of honey over a warm muffin enhances the nuttiness.
• Cappuccino: The foamy coffee pairs well with the crunchy topping.
• Apple Slices: Fresh fruit on the side adds a crisp finish.

How To Store Blackberry Muffins

• Room Temperature: Store in an airtight container for up to 2 days. The fresh fruit makes them moister than standard muffins, so they can spoil faster in warm weather.
• Reheat: These are best served warm. 15 seconds in the microwave brings them back to life.
• Freeze: Wrap tightly and freeze for up to 3 months. Thaw at room temperature.

Mary Berry Blackberry Muffins Nutrition Facts

• Calories: 290 kcal
• Fat: 14g
• Carbohydrates: 36g
• Sugar: 20g
• Protein: 6g

Nutrition information is estimated per muffin.

FAQs

Try More Recipes:

• Mary Berry​ Lemon Drizzle Muffins Recipe
• Mary Berry​ Raspberry Muffins Recipe
• Mary Berry​ Apple Crumble Muffins Recipe