Mary Berry​ Lemon And Blueberry Muffins Recipe

These fluffy Mary Berry Lemon And Blueberry Muffins are made with self-raising flour, caster sugar, eggs, milk, melted butter, zesty lemon, and fresh blueberries. This recipe creates moist, tangy, and sweet treats that are bursting with juicy fruit in every bite. They are a delightful option for a cozy breakfast or afternoon tea, making enough for 12 delicious muffins.

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Mary Berry Lemon And Blueberry Muffins Ingredients

For the Muffin Batter:

• 2 1/2 cups self-raising flour
• 1 teaspoon baking powder
• 3/4 cup golden caster sugar
• 2 large eggs, at room temperature
• 1 cup milk
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1 1/2 cups fresh blueberries
• 1 tablespoon demerara sugar (optional, for topping)

How To Make Mary Berry Lemon And Blueberry Muffins

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a 12-hole muffin tin with paper muffin cases.
2. Combine dry ingredients: In a large mixing bowl, sift together the self-raising flour and baking powder. Stir in the caster sugar and the lemon zest until well mixed.
3. Mix wet ingredients: In a separate jug or bowl, whisk the eggs, milk, melted butter, and vanilla extract together until smooth.
4. Combine the mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spoon until the ingredients are just combined. Do not overmix; the batter should look slightly lumpy.
5. Fold in the fruit: Gently fold the blueberries into the batter, being careful not to crush them.
6. Fill the cases: Divide the batter evenly among the 12 muffin cases. Sprinkle the tops with a little demerara sugar for a crunchy texture.
7. Bake the muffins: Bake in the preheated oven for 20 minutes, or until the muffins are risen, golden brown, and firm to the touch.
8. Cool and serve: Remove the muffins from the tin and let them cool on a wire rack for at least 10 minutes before serving.

Recipe Tips

• Don’t Overmix: The most important rule for muffins is to stop mixing as soon as the flour disappears. Overmixing develops the gluten and makes the muffins tough instead of light and fluffy.
• Prevent Sinking Berries: To stop the blueberries from sinking to the bottom of the muffin, toss them in a teaspoon of flour before folding them into the batter.
• Use Room Temperature Eggs: Cold eggs can shock the melted butter and cause it to re-harden. Using room temperature ingredients ensures a smooth and even batter.
• Check Raising Agents: Make sure your self-raising flour and baking powder are fresh. If they are expired, your muffins will not rise properly and will be dense.

What To Serve Lemon And Blueberry Muffins

These muffins are delicious on their own, especially when served warm from the oven. For a classic breakfast, serve them with a spread of salted butter or a dollop of lemon curd to enhance the citrus flavor. They also pair perfectly with a hot cup of English breakfast tea or a latte. If you are serving these for brunch, they go well alongside a fresh fruit salad or a yogurt parfait.

How To Store Lemon And Blueberry Muffins Leftovers

• Refrigerate: Store the completely cooled muffins in an airtight container lined with a paper towel to absorb excess moisture. They will keep in the refrigerator for up to 3 days.
• Freeze: Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature before eating.

Mary Berry Lemon And Blueberry Muffins Nutrition Facts

Serving Size: 1 Muffin

• Calories: 265 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 210mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 4g

Frequently Asked Questions

• Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries. Do not thaw them before adding them to the batter, as this will cause the color to bleed and turn the muffins purple. You may need to add 2-3 minutes to the baking time.
• Can I use plain flour if I don’t have self-raising flour? Yes. To make your own self-raising flour, add 2 teaspoons of baking powder for every 1 cup of plain (all-purpose) flour. Sift them together well before using in the recipe.
• Why did my muffins turn out dry? Dry muffins are usually caused by overbaking or overmixing the batter. Check the muffins a few minutes before the timer goes off, and be sure to mix the wet and dry ingredients only until just combined.

Try More Recipes:

• Mary Berry​ Lemon Drizzle Muffins Recipe
• Mary Berry White Chocolate And Raspberry Muffins​ Recipe
• Mary Berry​ Raspberry Muffins Recipe