Mary Berry’s blueberry muffins

These blueberry muffins are like the traditional American muffins so don’t expect them to be very sweet. They are always best served warm.

Mary Berry blueberry muffins recipe
Georgia Glynn Smith

MAKES 12

PREP TIME: 10 minutes

COOK TIME: 20-25 minutes

275g (10oz) self-raising flour
1 tsp baking powder
2 eggs
75g (3oz) caster sugar
225ml (8fl oz) milk
100g (4oz) butter, melted and cooled slightly
1 tsp vanilla extract (see note)
175g (6oz) fresh blueberries

1. You will need a 12-hole muffin tin. Preheat the oven to 200C/180C fan/gas 6 and line the muffin tin with paper cases.

2. Measure all the ingredients except the blueberries into a bowl and mix with a wooden spoon until just combined. Take care not to overwork the mixture. Stir in the blueberries, then divide evenly between the paper cases.

3. Bake in the middle of the oven for 20-25 minutes or until risen, cooked through and lightly golden.

4. Remove to a wire rack to cool slightly before serving.

COOK’S NOTES

Always use vanilla extract as this is a natural flavouring made from the pod; vanilla essence is an artificial flavouring.

PREPARE AHEAD

Best made on the day of serving.

FREEZE

Freeze on the same day and keep in the freezer for about a month.

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