Pomegranate and Blueberry Muffins

Well the wait is over, and with a tip off from chef Phil I put these two ingredients together, and judging by the fact that there's only one left in the tin, I think they went down well. 

I used one pomegranate, but if you didn't want to add the blueberries you should be able to get a whole cup of pips by using two.

I used a handy tip for getting the pips/seeds/fruit (what do you call the bits inside the pomegranate?), thanks to Nigella Lawson! Cut the pomegranate in half, over a large bowl (to catch the juice and pips) use a wooden spoon to bash the back of the fruit, and a fter a couple of minutes the seeds will start to fall out. It makes a load of mess, the juice splatters everywhere and everything turns red - including the wooden spoon!

In a large Bowl mix together:

375g self raising flour
220g caster sugar

In a small bowl mix together:

90g melted butter
half a cup sour cream
quarter cup juice of the pomegranate (made up to the quarter with milk if not quite enough - this goes purple, and looks so cool)
2 large eggs

Mix the wet into the dry

Then stir in:

half a cup of pomegranate pips
half a cup of fresh blueberries

Divide the batter between 12 muffin cases

Bake on Gas 5/6

For 20-25 mins

Leave in the tin a couple of minutes before removing to a wire rack to cool

Store in an airtight container once cooled