Blueberry and lemon is a flavour combination I never get tired of. It’s sweet, fruity and sharp – the perfect combination for a delicious batch of muffins. These Blueberry Lemon Curd Muffins are not your average muffin – the lemon curd sort of caramelises on top and they are so ooey gooey, not to mention beautifully colourful. I would definitely make these muffins for a special weekend breakfast, perhaps on a holiday weekend or for a brunch if I were inviting some friends to come over. They’re pretty special.
When I make Blueberry Lemon Curd Muffins, I like to make my own lemon curd. It’s not just for the sake of being homemade and having the bragging rights, although I do like that if I’m brutally honest. It’s because homemade lemon curd tastes better and produces more volume for cheaper. If you’re buying a jar of lemon curd, that’s absolutely fine, but make sure you have enough – those jars are often tiny and you might need more than one. Making your own is pretty easy, takes very little time and you could do it days before if you wanted to. Also my recipe will give you enough for the muffins and some leftover to simply enjoy however you like, whether it be on homemade scones or a simple slice of toast. Click here for my Homemade Lemon Curd recipe.
You will need paper cases for your muffins as well as a 12-hole muffin tray to make this recipe. Let’s get started!
Makes 12 muffins.
Ingredients
- 100g unsalted butter
- 250g self-raising flour (self-rising flour)
- 1 teaspoon bicarbonate of soda (baking soda)
- 100g caster sugar, plus a little more for sprinkling
- 150g fresh blueberries
- 1 lemon, zest only
- 2 large eggs, lightly beaten
- 150g fat-free natural yoghurt
- 2 tablespoons milk
- 10-12 tablespoons lemon curd (click here for my Homemade Lemon Curd recipe)
Method
- Preheat the oven to 200°C / 180° Fan / 400°F and prepare a 12 hole muffin tin by lining the cups with paper muffin cases.
- Melt the butter over low heat. In a jug, whisk together the butter, yoghurt and milk until smooth. The cold yoghurt and milk should cool down the butter enough so that you can then add the eggs and whisk until completely smooth without scrambling them.
- In a large mixing bowl, add the flour, bicarbonate of soda (baking soda) and the caster sugar. Stir to combine with a whisk. Add the blueberries and lemon zest and stir into the dry mixture.
- Make a well in the centre of the bowl and pour in the wet ingredients all at once. Stir this all together with a rubber spatula until lightly mixed and no white bits of flour are showing, but don’t over-stir it.
- Spoon the batter into the muffin cases. To finish them off, spoon about a tablespoon of lemon curd onto the top and sprinkle with a pinch of caster sugar – do this for each muffin. Bake in the oven for 20-25 minutes or until risen and a skewer comes out clean.
- Leave the muffins to cool for 5-10 minutes before eating as the lemon curd will be piping hot. Serve warm or cool.
