lemon curd blueberry muffins

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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 ^[4]. 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 ^[5]

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 ^[6]

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!