Mary Berrys Blueberry Muffins Recipes

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MARY BERRY'S BLUEBERRY MUFFINS



Mary Berry's Blueberry Muffins image

Moist and delicious and stuffed with sweet berries!

Provided by Marie Rayner

Time 35m

Number Of Ingredients 8

1 3/4 cup plus 1 TBS (250g) self rising flour
1 teaspoon baking powder
3 1/2 TBS (50g) butter, at room temperature
6 1/2 TBS (75g) caster sugar (fine granulated sugar)
3/4 cup (175g) blueberries
the finely grated zest of one lemon
2 large free range eggs, beaten
9 fluid ounces (250ml) milk

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!

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