Mary Berry​ Raspberry Muffins Recipe

These fluffy Mary Berry Raspberry Muffins are made with self-raising flour, baking powder, golden caster sugar, eggs, milk, melted butter, and fresh raspberries. The result is a moist, tender treat bursting with sweet and tart berry flavor, perfect for a quick breakfast or a cozy afternoon tea snack. This easy recipe creates 12 beautiful muffins that are ready in under 30 minutes.

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Mary Berry Raspberry Muffins Ingredients

• 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 whole milk
• 1/2 cup unsalted butter, melted and cooled (or sunflower oil)
• 1 teaspoon vanilla extract
• 6 oz fresh raspberries (about 1 1/2 cups)
• Optional: 2 tablespoons Demerara sugar (for sprinkling on top)

How To Make Mary Berry Raspberry Muffins

1. Prepare the oven and pan: Preheat your oven to 400°F (200°C). Line a 12-hole muffin tin with paper cases to ensure the muffins do not stick.
2. Combine the dry ingredients: In a large mixing bowl, sift the self-raising flour and baking powder together. Stir in the golden caster sugar until well mixed.
3. Mix the wet ingredients: In a separate jug or medium bowl, whisk the eggs, milk, melted butter, and vanilla extract together until smooth.
4. Create the batter: Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spoon just until the flour is moistened. The batter should look lumpy; do not try to make it smooth.
5. Fold in the fruit: Gently fold in the fresh raspberries, being careful not to crush them.
6. Bake the muffins: Divide the batter evenly among the 12 muffin cases. If desired, sprinkle a little Demerara sugar on top for a crunchy finish. Bake for 20-25 minutes, or until the muffins are risen and golden brown.

Recipe Tips

• Do Not Overmix: The most important rule for muffins is to mix the wet and dry ingredients only until combined. Overmixing develops the gluten and makes the muffins tough instead of light and fluffy.
• Toss Berries in Flour: If you are worried about the raspberries sinking to the bottom, toss them in a teaspoon of flour before folding them into the batter. This helps them stay suspended in the muffin.
• Check Freshness: Make sure your baking powder is fresh. This ingredient is the key to getting that high, domed muffin top.
• Room Temperature Ingredients: Use room temperature eggs and milk. This helps the batter emulsify better, creating a more uniform texture.

What To Serve Raspberry Muffins

These muffins are a delightful treat on their own, but they pair well with many breakfast items.

• Serve warm with a slab of salted butter or clotted cream.
• Pair with a hot cup of English breakfast tea or coffee.
• Serve alongside a fruit salad for a light brunch.
• Top with a drizzle of lemon glaze for extra zest.
• Enjoy with a smoothie or yogurt bowl.

How To Store Raspberry Muffins Leftovers

• Refrigerate: Store the cooled muffins in an airtight container lined with paper towels to absorb excess moisture. They will keep at room temperature for 2 days or in the refrigerator for up to 4 days.
• Freeze: Wrap each muffin individually in plastic wrap and place them in a zip-top freezer bag. They can be frozen for up to 3 months. Thaw at room temperature or warm gently in the microwave before eating.

Mary Berry Raspberry Muffins Nutrition Facts

Serving Size: 1 muffin

• Calories: 210 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 180mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 4g

Frequently Asked Questions

• Can I use frozen raspberries? Yes, you can use frozen raspberries. Do not thaw them before adding them to the batter, or they will bleed too much color into the muffins. You may need to add 2-3 minutes to the baking time.
• Can I make these gluten-free? Yes. You can substitute the self-raising flour with a high-quality gluten-free flour blend that includes xanthan gum. Make sure to add 1 teaspoon of gluten-free baking powder as well.
• Why are my muffins tough? Tough muffins are usually the result of overmixing the batter. When you combine the wet and dry ingredients, stop mixing as soon as you no longer see streaks of dry flour. A lumpy batter is good.

Try More Recipes:

• Mary Berry Lemon Curd Muffins​ Recipe
• Mary Berry Chocolate Chip Muffins​ Recipe
• Mary Berry Chocolate Muffins​ Recipe