February 6, 2017

lemon curd blueberry muffins

As an Amazon Associate I earn from qualifying purchases.

Share

if you happen to find yourself with a bit too much lemon curd, may I suggest baking it into some blueberry muffins? these lemon curd blueberry muffins are a breakfast favorite in my house and I’m sure they will be in yours too

I have this bad habit. When I shop for food I usually buy too much, and when I cook I tend to make too much. Why make 8 ounces of pasta when you can make a pound? Why grill 1 pound of steak when 2 seems so much more fun. You get my point, I always seem to make more than we need. Luckily, with teens in the house it rarely goes to waste. 

Last spring when I made more much strawberry rhubarb jam than I had jars for, I made doughnuts. So, when I found myself with some leftover lemon curd from last week, that was my plan. But doughnuts require more time than I had, and I really did not feel like frying.

Because we all loved the lemon blueberry loaf, I decided to make blueberry muffins and fill them with lemon curd.

Print Recipe
Yield: 12 muffins

lemon curd blueberry muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

  • 2 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 cup of sugar
  • 4 Tbsp butter, melted
  • 1 1/4 cups plain Greek yogurt
  • 1 1/2 cups blueberries (fresh or frozen)
  • 1/4 cup lemon curd
  

Directions:

  • spray muffin tin with non-stick cooking spray or use paper liners
  • preheat oven to 350 degrees
  • in a medium bowl, whisk together the flour, baking powder sand salt
  • in another bowl whisk egg, and then add sugar, whisk until incorporated
  • add the butter to the sugar and egg and whisk, then whisk in the yogurt
  • fold the blueberries into the flour and then gently fold in the egg/yogurt mixture just until incorporated (you may still see flecks of flour and the batter is thick)
  • place 1 Tbsp batter in each muffin cup, add 1 tsp curd, and then top with remaining batter, filling each 2/3 full
  • bake muffins for 25 minutes
  • cool in pan 5 minutes, and then remove to rack to complete cooling
  • serve muffins with extra lemon curd for topping
    
adapted from American Classics

I just can’t seem to get enough lemon and blueberry these days, and with good reason. It is a delicious combo. And while these muffins are certainly not a “healthy” food, by using Greek yogurt in place of the sour cream from the original recipe I don’t feel quite as guilty about eating two with my coffee today ?

enjoy!

breakfast, muffins
27 Comments »