Blueberry, peach & soured cream muffins

Blueberry, peach & soured cream muffins

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(16 ratings)

Prep: 15 mins Cook: 30 mins


Makes 8
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

Nutrition and extra info

  • Freezable

Nutrition: per muffin

  • kcal360
  • fat16g
  • saturates9g
  • carbs50g
  • sugars13g
  • fibre3g
  • protein7g
  • salt0.9g
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  • 350g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g light muscovado sugar
  • 100g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 142ml carton soured cream
  • 2 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • finely grated zest of 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 150g punnet blackberries or blueberries



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 2 fresh peaches, stoned and cut into wedges



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 6 tbsp sparkling water
  • demerara sugar to sprinkle


  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. 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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Comments (21)

kateelioop's picture

This was easy and delicious, nice light muffins, used a couple of steamed plums instead of peach.

Cakesarebest's picture

Easy to follow, straight forward recipe. I made them with my 4yr old little boy. We just used a mixture of fresh Raspberries & Blueberries because that's what we had in and wanted to use up some sour cream. They turned out lovely and fluffy and not too sweet, we'll use this recipe again.

klgordon's picture

As I spooned mixture into cases I wondered why it was so dry... I forgot to add the sparkling water! However would you believe they were still ok to eat, not my best work but promising enough that I'll try again with all ingredients next time! Maybe 2 nectarines (I don't do peaches) is too many as I ended up with 15 muffins- however my 1yo & 6yo both enjoyed them despite high fruit content & below par texture.
Easy to make & good way to use up leftover sour cream or fruit that's nearly past it.

duncanwil's picture

Oh! Can I ask you to check the nutrition facts for these muffins. From what I understand, you are telling us that each muffin is equivalent to around 60 grammes of peanuts ... that's EACH muffin! Alternatively, can you define what is meant by a serving?

duncanwil's picture

Oh! Can I ask you to check the nutrition facts for these muffins. From what I understand, you are telling us that each muffin is equivalent to around 60 grammes of peanuts ... that's EACH muffin! Alternatively, can you define what is meant by a serving?

duncanwil's picture

These are excellent muffins. I had all ingredients except the flour so I used plain flour with two teaspoons of baking powder. Given some comments here that said their muffins were stodgy ... I used only one and a half peaches and chose hard rather than soft ones.

Other than that, this recipe worked really well for me and I got 15 muffins!

beautifuljulie's picture

I lovd these and so did my fiancé (they taste a lot like the Starbuck's skinny peach and raspberry muffins, yum)!

juliebahrain's picture

Liked these very much. I made half quantity in normal bun cases and got 10 muffins and I used creme fraiche instead of sour cream. My only problem was that my mixture was rather dry when it came to adding the fruit (I used peaches and frozen mixed forest fruits) so the fruit smashed up a bit, juices ran, making the mixture an interesting grey/lilac colour :-( Taste was great but the cooked muffins looked like they had gone mouldy! Hence the four stars.

sandra25's picture

I had never made muffins before, but these looked really delicious and also quick to make. I used 175 gr of blueberries, no peaches. I made 9 not 8 and they were very large, but I think muffins should be a bit OTT. I wanted to eat one straight from the oven and it was really, really good, if a bit hot!
Shared one over coffee next morning - they are big, & it was still yummy- even cold!

jp1981's picture

These were lovely and light!! I didnt have any sparkling water at the time so i used tonic water which seemed to give the same light fluffy effect! I also used cranberries and apricots and they were just as fruity. This def makes more that 8 i had at least 12 muffins with these measurements! I would make again.

gervais's picture

Made these for breakfast recently and will not make them again without significant changes to the recipe. They were very soggy and the fresh peaches just didnt work. They were far too big. I think the use of tinned fruit would possibly work but I am not so keen to do that. There are much better muffin recipes that this.

torchwood's picture

I made these and found them very heavy. I think next time if I make them again I will leave out the cream and use strawberry's not peaches

ameera7's picture

These muffins were brilliant, looked perfect and the texture was just right. I had to make a comment as I make them a lot and couldn't believe all the negative comments.

wetday's picture

I agree that there was something not quite right about this recipe. If I knew more about baking - and I'll admit that I'm still a novice - I could probably put my finger on it, but there were stodgy and too dense.

Too much flour, not enough baking powder... I don't know, but I did follow the recipe to the word and they still didn't turn out quite right.

iraandoleh's picture

My husband, who normally isn't too keen on muffins, liked these so much that requested them again.

centauri93's picture

Lovely texture, very light and fluffy. Only downside is the fruit tends to stick to the case, meaning the muffin falls apart a bit!

iambatman's picture

These are yummy and disappear almost immediately when I make them. I always use one can of sliced peaches in juice (cut them into smaller pieces) and heaps more frozen blueberries (defrosted first) than stated in the recipe as I like them bursting with fruits. This way, I can use less sugar as the fruits are already so sweet. They're very light and tasty, I always get requests for more! Makes 11-12 in my muffin tin, probably because of all the extra fruit.

notmum's picture

I make muffins nearly every week, they were light enough but they are just rather bland, the mixture made 12 large muffins easily and would probably have made four more if I had another tin, all that fruit bulks it out!

alpeace's picture

I made these and I found them very heavy and gooey, not one I would try again.

hphillips's picture

i used mulberries and left out the peaches, replaced the soured cream with yoghurt and the muffins were delicious. very light and lovely with lots of butter on them!


Questions (1)

sandra25's picture

These are definitely my go-to muffins. Blueberry & peach is great but have uses other fruit too. I would like to make some mini muffins for a toddler & mums group. Anybody made these as mini muffins?

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