Mary Berrys Blueberry Muffins Recipes

BLUEBERRY MUFFINS

Steps:

• 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.
• 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.
• Measure the milk into a jug and add the eggs, one at time, beating well between each addition.
• 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.
• Spoon the muffin mixture into the muffin tin, dividing it equally among the cases.
• 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.

MARY BERRY'S BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 180C/350F/Gas Mark 4.
• Put flour in a large bowl, add baking powder and give it a good whisk. Alternatively you could sieve both into the bowl instead.
• Add butter or margarine and rub it into the flour with your fingers until the mixture resembles sand/breadcrumbs.
• Add caster (fine) sugar, grate the zest of one lemon and add fresh blueberries (see tips on baking with frozen blueberries in the notes below). Give it all a good mix.
• Prepare your wet ingredients by mixing eggs with milk and adding vanila extract (if using).
• Pour the wet ingredients into dry ones and mix in gently with silicone spatula until incorporated. Take care not to burst your blueberries. The muffin batter will be really wet, almost pancake batter like which is how it's supposed to be so don't panic. I find soup ladle really useful for pouring the batter onto the cases.
• Pour batter into the tin lined with muffin cases and bake in preheated oven for 20-25 minutes until golden on top and spring back as you touch them.
• Take the muffins out of the oven and let them cool on the wire rack before serving.

MARY BERRY'S BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400*F/200*C/ gas mark 6. Butter a muffin tin really well, or line with paper liners. (I used a six cup muffin tin and 2 ramekins.)
• Measure the flour and baking powder into a bowl and give it a good stir. Drop in the butter and then rub it into the flour with your fingertips until the mixture resembles fine dry bread crumbs. Stir in the lemon zest, sugar and blueberries.
• Mix the eggs and milk together and then add to the dry ingredients, stirring all together just until the mixture is combined. Its okay if the batter is a bit lumpy. In fact, this is desirable.
• Spoon the batter into the muffin cups filling them almost to the top.
• Bake for 20 to 25 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean and they should spring back when lightly touched.
• Leave to cool for a few minutes, then tip out onto a wire rack to cool for a bit longer.
• Beautiful served warm with a nice hot cuppa!

EASY BLUEBERRY MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
• Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
• Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.