Blueberry, peach & soured cream muffins
By Good Food
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
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Prep:15 mins
Cook:30 mins
- Easy
Nutrition per serving
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kcal 360
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fat 16g
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saturates 9g
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carbs 50g
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sugars 13g
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fibre 3g
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protein 7g
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salt 0.9g
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
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.
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.
