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Lemon curd & blueberry muffins

A recipe from

Blueberry and lemon curd filled muffin

Makes: 12
Easy: 45 minutes

Lemon Curd
• Juice and zest of 4 medium-sized lemons
• 3 eggs
• 100g butter
• 250g castor sugar

Muffin mix
• 100g softened butter
• 2.5ml vanilla essence
• 115g castor sugar
• 2 eggs
• 160g self‐raising flour
• 30ml milk
• 150g blueberries, dusted in flour and a few extra for garnish

To make the lemon curd…
Cook the lemon zest, juice, butter and sugar in a heavy-duty pot, until the sugar has dissolved.
Add the whisked eggs slowly and lower the heat. Keep whisking until the curd has thickened. Do not boil.
Strain the curd and refrigerate when cool. The curd should sit overnight before use.

To make the muffins…
Preheat the oven to 180°C. Grease a standard muffin tray. Place all the ingredients into a mixer and beat until soft and fluffy. Fold in the blueberries and spoon the mixture into the muffin trays. Fill the centers with a spoonful of lemon curd and bake for 12 – 15 minutes or until cooked through. Remove from the oven and turn out onto a cooling rack.

Serve topped with a little extra lemon curd, fresh blueberries and lemon zest.