Blueberry, Peach & Soured Cream Muffins
These delightful fruit-filled muffins are bursting with sweet flavors and a touch of tanginess. The combination of juicy blackberries or blueberries and fresh peaches creates a perfect balance of textures and tastes in every bite. Topped with a sprinkle of demerara sugar, these muffins bake up golden and inviting, making them a delightful treat for any time of day.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
MAKES 8
Nutrition
- Calories: 360 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.9 milligram of sodium
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