blueberry muffins

Blueberry muffins (Mary Berry’s)

Blueberry muffins (Mary Berry’s)

Difficulty: Easy

Time: 20 minutes plus 25 minutes baking

Serves: 12

Before we had kids I used to make blueberry muffins all the time, but blueberries don’t seem to stay in our house for long enough anymore to be baked into anything! Unusually we had some going soft in the fridge so I thought it was about time to make some again.

Blueberry muffins are one of my favourite bakes, they are 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.



Ingredients

250g Self-raising flour
1 tsp baking powder
50g butter, softened
75g caster sugar
200g blueberries
2 eggs, large
250ml milk

How to make blueberry muffins

Preheat the oven to 180C/170C Fan/350F and grease or line a muffin tin with 12 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 blueberries and add them to your mixing bowl. Get your kids to give everything a stir so the blueberries are coated in flour. That should help stop them sinking to the bottom of your muffins when you cook them.

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 all a good mix.

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 point, just help them to make sure there is roughly the same amount of mixture in each muffin (and expect a little mess). We often find using a ice cream scoop gives the perfect amount and reduces the amount of mess.

You 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.

blueberry muffins

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.

blueberry muffins

Blueberry muffins

These 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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Snack
Cuisine: American
Keyword: blueberry, muffin
Servings: 12

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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