Blueberry, peach & soured cream muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 8
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- 350g self-raising flour
- 1 tsp baking powder
- 100g light muscovado sugar
- 100g buttermelted
- 142ml carton soured cream
- 2 medium eggs
- finely grated zest of 1 lemon
- 150g punnet blackberriesor blueberries
- 2 fresh peachesstoned and cut into wedges
- 6 tbsp sparkling water
- demerara sugarto sprinkle
Nutrition: per muffin
- kcal360
- fat16g
- saturates9g
- carbs50g
- sugars13g
- fibre3g
- protein7g
- salt0.9glow
Method
step 1
Heat the oven to 200C/fan 180C/gas 6 and put 8 muffin cases in a muffin tray. Mix the flour, baking powder and sugar in a large bowl, add the melted butter, soured cream, eggs and lemon zest and beat just long enough to give a thick, smooth mixture – don’t over-beat. Carefully stir in the fruit and finally the sparkling water, until just evenly combined.
step 2
Divide the mixture between the muffin cases – they should be nice and full. Sprinkle generously with the sugar and bake for 25-30 mins or until risen and golden. The muffins are best served just warm. Will keep fresh in an airtight container in a cool place for 1-2 days.
