2 ⅔ cups self-raising flour
1 ¼ cups caster sugar
250 g tub light sour cream
175 g unsalted butter, melted, cooled
½ cup milk
3 eggs, lightly beaten
2 tsp finely grated fresh lemon rind
1 cup white chocolate chips
1 ½ cups frozen blueberries
icing sugar mixture
- Line two x 6-hole Texas muffin pans (3/4-cup capacity) with muffin wraps.
- Combine flour and sugar in a large bowl. Whisk together sour cream, butter, milk, eggs and rind in a medium jug. Add to flour mixture. Stir until combined. Fold in White Choc Bits, then blueberries. Divide evenly among prepared pan holes (about ½ cup in each).
- Cook in a moderate oven (180C) for about 30 minutes, or until cooked when tested. Remove from oven. Stand muffins in pans for 5 minutes. Transfer to a wire rack to cool.
- Serve warm or cold muffins dusted with sifted icing sugar