Blueberry, peach & soured cream muffins

30-60 minutes 400 kcal or less blackberries blackberry breakfast cake coffee morning fruit cakes fruit muffin lemon lemons peach peaches soured cream sparkling water

N/A

Makes 8

Source

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.