White Choc, Lemon and Blueberry Muffins

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 source cream, butter, milk, eggs and rind in a medium jug. Add to our mixture. Stir until combined. Fold in White Choc Bits, then blueberries. Divide evenly among prepared pan holes (about 1⁄2 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.

TIP: Blueberries can be replaced with raspberries and White Choc Bits can be replaced with milk or dark, if preferred. Muffins can be made up to 3 days ahead. Store in an airtight container.