Name: Blueberry, peach & soured cream muffins
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: Makes 8
Cuisine: American
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

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Blueberry, peach & soured cream muffins

Blueberry, peach & soured cream muffins

Good Food team

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Makes 8

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4 out of 5.20 ratingsRate

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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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per muffin

kcal360
fat16g
saturates9g
carbs50g
sugars13g
fibre3g
protein7g
salt0.9g

low

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.

Recipe from Good Food magazine, October 2004

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A star rating of 4 out of 5.20 ratings

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