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Blueberry, peach & soured cream muffins

It's the fizzy water in these delicious muffins that makes them so light - you can also heat them up in the microwave the next day

  • Prep: 15 mins
    Cook: 30 mins
  • Makes 8
  • Easy
  • Makes 8
  • Easy
  • Calories 360
  • Carbohydrates 50
  • Saturated Fat 9
  • Sugar 13
  • Protein 7
  • Fat 16
  • Fibre 3
  • Salt 0.9

Nutrition per serving

  • Calories 360
  • Carbohydrates 50
  • Saturated Fat 9
  • Sugar 13
  • Protein 7
  • Fat 16
  • Fibre 3
  • Salt 0.9

Ingredients

  • 350g self-raising flour
  • 1 tsp baking powder
  • 100g light muscovado sugar
  • 100g butter, melted
  • 142ml carton soured cream
  • 2 medium eggs
  • finely grated zest of 1 lemon
  • 150g punnet blackberries or blueberries
  • 2 fresh peaches, stoned and cut into wedges
  • 6 tbsp sparkling water
  • demerara sugar to sprinkle

Method

  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.

  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.

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