Blueberry, peach & soured cream muffins

• self-raising flour↗350g g
• baking powder↗1 tsp tsp
• light muscovado sugar↗100g g
• butter↗100g g

  melted

• carton soured cream↗142ml ml
• eggs↗2 medium

  2 medium

• finely grated zest of 1 lemon
• punnet blackberries150g g

  or blueberries

• fresh peaches↗2

  stoned and cut into wedges

• sparkling water↗6 tbsp tbsp
• demerara sugar↗

  to sprinkle

Step-by-step instructions

1. 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.

2. 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.