Blueberry muffins (Mary Berry’s)
These Mary Berry blueberry muffins are one of our favourite bakes. They are easy to make, light and fluffy and with the addition of blueberries, they’re not too sweet.
Blueberry muffins are a great bake for kids to make – they’re really quick and easy, and the pop of fresh bluberries will make them a hit for all the family.
If like us, you’ve always got some blueberries in the house, these Mary Berry muffins are the perfect way of using some up. Everything gets mixed together in one bowl, with no need for lots of specialist baking equipment, so anyone can make them, even children and beginner bakers.
Blueberry muffins are one of my favourite bakes, and this recipe from Mary Berry are deliciously light, fluffy and with the addition of fruit not too sweet. These are great for kids to make if they like mixing and measuring. And if you make too many, simply pop them in the freezer.
How can kids help make this blueberry muffin recipe?
These delicious blueberry muffins from Mary Berry are a great bake for little kids, as there are lots of chances for them to get involved. The recipe lets them measure and mix all the ingredients together and even get their hands messy rubbing in the butter and flour – all jobs that even little kids and toddlers can help with.
If you use an ice-cream scoop it makes it really easy (and less messy) for children to measure out the batter into the muffin cases. All in all, this is a great muffin recipe for kids who want to learn to bake.
How do I stop the blueberries from sinking to the bottom?
Before adding the blueberries to your mixing bowl, mix them with a spoon of flour. This should stop them sinking to the bottom of your muffins. You can also add a few blueberries to the top of the muffin batter in their cases before you bake them.
Can I use frozen blueberries?
Yes. You can use fresh or frozen blueberries to make these muffins. If you use frozen blueberries, pop them straight in your batter frozen, don’t defrost them first. You make need to adjust the cooking time up slightly. Check the middles are cooked through after 25 minutes by inserting a cocktail stick or skewer in the centre. If there’s still a lot of uncooked batter, pop them back in the oven for a few more minutes.
What can I use if I don’t have self raising flour?
If you don’t have self raising flour, which is common in the UK, swap it for an equal amount of plain or all-purpose flour and put in an extra 2 teaspoons of baking powder and a pinch of salt.
How long do blueberry muffins keep?
You can store blueberry muffins in an airtight container at room temperature for a few days. If you want to keep them for longer, they freeze well. Wrap them in cling film and pop them in a freezer bag, and they’ll keep in the freezer for a few months. Defrost them fully before you serve them.
What else can I make with blueberries?
If you have lots of blueberries to use up, you might like some of our other delicious blueberry recipes:
Blueberry crumble bars
Berry yogurt parfait
Blueberry pancakes
Lemon and blueberry loaf
Blueberry and apple muffins
Banana and blueberry bread
American style blueberry pancakes
Blueberry cookies
Blueberry cupcakes
Lemon blueberry muffins
Or why not try one of these easy muffin recipes kids will love
Raspberry muffins
Chocolate chip muffins
Apple cinnamon muffins
Triple chocolate muffins
Strawberry muffins
Raspberry and white chocolate muffins
Chocolate chip banana muffins
Blackberry muffins
Useful equipment
You might need the following baking tools/gadgets to make these blueberry muffins
Digital scales
Freestanding mixer
Mixing bowl
Wooden spoons
Measuring cup
Muffin tin
Cupcake cases
Wire rack
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Difficulty: Easy
Time: 20 minutes plus 25 minutes baking
Serves: 12
Ingredients
250g (2 cups) Self-raising flour*
1 tsp baking powder
50g (1/4 cup) butter, softened
75g (1/3 cup) caster sugar
200g (2 cups) blueberries
2 eggs, large
250ml (1 cup) milk
* If you don’t have self-raising flour, use 2 cups of all-purpose or plain flour plus 2 tsp of baking powder and a pinch of salt.
How to make blueberry muffins (Mary Berry)
Preheat the oven to 180C/170C Fan/350F and grease or line a muffin tin with 12 paper of silicone cupcake cases.
Mix the dry ingredients together
Get your kids to measure the flour and baking powder and add them to a large mixing bowl. Measure the butter and chop it into small pieces before adding to your mixing bowl.
Use your finger tips to rub the butter into the flour until you have a fine breadcrumb.
Add the caster sugar and blueberries
Measure the sugar and add it to your mixing bowl. Stir it in.
Get your kids measure the blueberries and add a tablespoon of flour. Stir them so they are coated in the flour. That should help stop them sinking to the bottom of your muffins when you cook them. Add them to your mixing bowl and stir them through.
Mix the wet ingredients
Measure the milk into a measuring jug. If you have digital scales, the best way of being accurate it to use the ml setting. Then, add the eggs to your jug and give it a whisk so it is well combined.
Mix everything together
Add the wet ingredients to the dry in your mixing bowl and get your kids to stir everything together. Don’t overmix at this point – it’s ok if the mixture is a little lumpy, just make sure the flour is stirred in and not hiding at the bottom.
Make the blueberry muffins
Spoon the muffin mixture into the muffin tin, dividing it equally among the cases. Kids are very able to help with this job, just make sure once they’re finished there is roughly the same amount of mixture in each muffin (and perhaps expect a little mess). We often find using an ice cream scoop adds the perfect amount of batter to each case and reduces the amount of mess.
You also might need to help ensure the fruit is evenly divided among the muffins, so you some don’t end up all fruit and some without.
Bake the blueberry muffins
Bake the muffins in the oven for 20-25 minutes. They’re ready when they’ve risen, turned golden and a skewer inserted into the middle comes out clean.
Remove from the oven and leave to cool for a few minutes. Remove the blueberry muffins from tin and put on a wire rack until they are totally cool.
Serve and enjoy.
Blueberry muffins
Ingredients
- 250 g Self-raising flour
- 1 tsp baking powder
- 50 g butter softened
- 75 g caster sugar
- 175 g blueberries
- 2 large eggs
- 250 ml milk
Instructions
Preheat the oven to 180C/170C Fan/350F and grease or line your muffin tin with cases
Measure the dry ingredients
- Measure the flour and baking powder, into a large mixing bowl. Toss everything together so the fruit is well coated in the flour. This should help stop it sink to the bottom of the muffin when it cooks.
- Measure the butter and chop it into small pieces. Then use your fingertips to rub the butter into your flour until your mixture resembles breadcrumbs.
Add the sugar and blueberries
- Weigh the sugar and blueberries and add them to your flour mixture.
- Toss everything together so the fruit is well coated in the flour. This should help stop it sink to the bottom of the muffin when it cooks.
Mix the wet ingredients
- Measure the milk into a jug and add the eggs, one at time, beating well between each addition.
Mix everything together
- Add the wet ingredients to the dry and stir everything together. Don’t overmix at this point – it’s ok if the mixture is a little lumpy, just make sure the flour is stirred in and not hiding at the bottom.
Make the blueberry muffins
- Spoon the muffin mixture into the muffin tin, dividing it equally among the cases.
Bake the muffins
- Bake the muffins in the oven for 20-25 minutes. They’re ready when they’ve risen, turned golden and a skewer inserted into the middle comes out clean.
- Remove from the oven and leave to cool for a few minutes. Remove the blueberry muffins from tin and put on a wire rack until they are totally cool.
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This recipe was first published in February 2018 and updated with new images in November 2022.
Jo Allison says
These are our favourites too! I love this recipe for being so easy and reliable like good old Mary Berry herself 🙂 Thank you so much for sharing it with #BakingCrumbs 🙂
cookingwithmykids says
Thanks. Yes, we do a lot of Mary Berry baking in our house – they’re always so good!
Jenny Walters says
These do look very good and I love that they are a family staple. I am the same with my flapjacks and brownies. I make them for every occasion! Like this recipe they are very easy to mix together and only a few ingredients. Simple family food at its best. Thank you so much for sharing this special bake with #BakingCrumbs
cookingwithmykids says
Absolutely – the simplest recipes are often the best!