Blueberry, peach & soured cream muffins

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• crystaltips

  12 April 2008

  crystaltips commented on this recipe

  Gorgeous recipe! Made these twice this week. Couldn't get peaches so used mango both times. Forget to get a lemon 2nd time so used tbsp lemon juice instead. Recipe gave 11 muffins 1st time & 12 2nd (probably used more mango). No chance of keeping them a couple of days - dissappeared on day 1 both times!

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• hilary

  14 September 2008

  hilary commented on this recipe

  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!

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• Alicia

  14 September 2008

  Alicia rated and commented on this recipe

  

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

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• sally

  19 September 2008

  sally rated and commented on this recipe

  

  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!

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• Farah H

  26 October 2008

  Farah H rated and commented on this recipe

  

  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.

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• centauri

  03 February 2009

  centauri rated and commented on this recipe

  

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

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• ira

  06 February 2009

  ira rated and commented on this recipe

  

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

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• wetday

  24 February 2009

  wetday rated and commented on this recipe

  

  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.

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• mini

  22 April 2009

  mini rated this recipe

  

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• Amira

  05 June 2009

  Amira rated and commented on this recipe

  

  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.

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• Katie

  10 June 2009

  Katie commented on this recipe

  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

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• janet

  24 July 2009

  janet rated and commented on this recipe

  

  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.

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• JPooh

  05 April 2011

  JPooh commented on this recipe

  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.

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• Georgie

  10 June 2011

  Georgie rated and commented on this recipe

  

  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!

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• Julie Bahrain

  19 June 2011

  Julie Bahrain rated and commented on this recipe

  

  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.

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• beautifuljulie

  01 August 2011

  beautifuljulie rated and commented on this recipe

  

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

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• duncanwil

  07 September 2011

  duncanwil commented on this recipe

  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!

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• duncanwil

  07 September 2011

  duncanwil commented on this recipe

  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?

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• duncanwil

  07 September 2011

  duncanwil commented on this recipe

  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?

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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

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Difficulty and servings

MAKES 8

Preparation and cooking times

Prep 15 mins

Cook 30 mins

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

PER MUFFIN

360 kcalories, protein 7g, carbohydrate 50g, fat 16 g, saturated fat 9g, fibre 3g, sugar 13g, salt 0.9 g

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