22/3 cups self-raising flour
11⁄4 cups caster sugar
250g tub light sour cream
175g unsalted butter, melted, cooled
1⁄2 cup milk
3 eggs, lightly beaten
2 tsps finely grated lemon rind
1 cup White Choc Bits
1 1/2 cups frozen blueberries
Icing sugar mixture, to decorate
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.