A Delightful Treat: Mary Berry's Blueberry Muffins
There's nothing quite like a freshly baked blueberry muffin, especially when it comes from a recipe by the beloved British baking icon, Mary Berry. This classic treat, known for its moist texture and bursts of blueberry flavor, has a special place in the hearts of baking enthusiasts. Let's dive into the world of Mary Berry's blueberry muffins.
Ingredients List
- Self-raising flour: 250 g (9 oz)
- Baking powder: 1 level teaspoon
- Softened butter: 50 g (2 oz)
- Caster sugar: 75 g (3 oz)
- Blueberries: 175 g (6 oz)
- Grated lemon rind: from 1 lemon
- Large eggs: 2
- Milk: 250 ml (9 fl oz)
Preparation Instructions
- Preheat the oven to 200°C (392°F) / Fan 180°C (356°F) / Gas 6 and prepare a 12-hole muffin tin with cases.
- Combine dry ingredients: Mix flour and baking powder in a spacious bowl.
- Rub in the butter: Use fingertips until the mixture resembles fine breadcrumbs.
- Add sugar and blueberries: Stir in along with the grated lemon rind.
- Mix eggs and milk: Blend these in a separate bowl quickly.
- Combine wet and dry ingredients: Gently fold together without overmixing.
- Spoon into muffin tins: Fill almost to the top.
- Bake for 20–25 minutes: Muffins should be well-risen, golden, and firm to touch.
- Cool: Allow a few minutes in the tin, then transfer to a wire rack.
Storage and Reheating
- Fridge: Cool completely and store in an airtight container for up to two days.
- Freezer: Cool, then freeze for up to three months in a suitable container.
- Reheating: Microwave each muffin for 15-20 seconds on medium or heat in an oven at 350°F (175°C) wrapped in foil for 5-7 minutes.
Nutritional Information (per serving)
- Calories: 183
- Total Fat: 5.3g
- Saturated Fats: 2.9g
- Sugar: 10g
- Carbohydrates: 29.7g
- Dietary Fiber: 1.1g
- Sodium: 51mg
- Protein: 4.6g
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries without defrosting them, but this may require a slightly longer baking time.
Q: How can I prevent blueberries from sinking?
A: Toss the blueberries in a bit of flour before adding them to the batter.
Q: What can I substitute for self-rising flour?
A: Use the same amount of all-purpose flour with an additional two teaspoons of baking powder and a pinch of salt.
Mary Berry's blueberry muffins are a delightful blend of sweet and tangy flavors, perfect for breakfast, snacks, or dessert. The added lemon zest brings a refreshing twist to the traditional recipe. Serve them warm with your favorite beverage for a cozy, comforting treat. Happy baking!
This recipe is an adaptation of Mary Berry's original recipe.