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
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.
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