Peach and blueberry cream muffins

Prep: 15 mins

Cook: 30 mins

These ultra-light delicious muffins with soured cream and fruit make a lovely combination.

350g self-raising flour

1 tsp baking powder

100g light muscovado sugar

100g butter, melted

142ml soured cream

2 medium eggs

Finely grated zest of 1 lemon

150g blueberries

2 fresh peaches, stoned and cut into wedges

6 tbsp sparkling water

Demerara sugar to sprinkle

Preheat the oven to 200°C / 400°F / Gas mark 6 and put 8 muffin cases in a muffin tray.

In a large bowl, mix the flour, baking powder and sugar.

Add the melted butter, soured cream, eggs and lemon zest then beat to give a thick, smooth mixture.

Stir in the fruit then add the sparkling water, until just evenly combined.

Divide the mixture between the muffin cases until they are full.

Sprinkle generously with the sugar and bake for 25-30 minutes or until risen and golden.

Serves
Makes 8

Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Drinks, Sugar

Recipe Type
Cakes & Baking, Snacks, Breakfast

Level of Difficulty
Easy

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