Name: Lemon Blueberry Muffins
Cook time: 20 min
Total time: 20 min
Yield: 7 servings
Cuisine: International
Ingredients: 200 g caster sugar (for muffin batter); 115 g unsalted butter, room temp (for muffin batter); 2 large eggs (for muffin batter); 1 tbsp lemon zest (for muffin batter); 2 tbsp lemon juice (for muffin batter); 1/2 tsp salt (for muffin batter); 205 g all-purpose flour (for muffin batter); 1 tsp baking powder (for muffin batter); 1/4 tsp baking soda (for muffin batter); 80 g Greek yogurt (for muffin batter); 30 g milk (for muffin batter); 150 g fresh blueberries (for muffin batter); 2 eggs (for lemon curd); 2 egg yolks (for lemon curd); 80 g unsalted butter (for lemon curd); 160 g caster sugar (for lemon curd); 2 lemons juice & zest (for lemon curd); 60 g powdered sugar (for glaze); 2 tbsp lemon curd (for glaze); 2 tbsp heavy cream (for glaze); 50 g fresh blueberries (for blueberry sauce); 25-30 g sugar (for blueberry sauce); 1 tsp water (for blueberry sauce)

Instructions

Ingredients

Recipe Progress

Make the lemon curd

In a saucepan, cook eggs, yolks, sugar, butter, lemon juice & zest on low heat, stirring constantly. Cook until thick and smooth (7-10 minutes). Strain, cool, then refrigerate.

Make the blueberry sauce

Cook fresh blueberries with sugar on medium heat for 5-6 minutes or until thickened. Strain, cool, and set aside.

Sift dry ingredients

Sieve flour, baking powder, baking soda & salt into a bowl.

Cream butter and sugar

In a separate bowl, cream butter & sugar using an electric hand mixer until light and fluffy.

Add eggs and lemon

Add eggs one at a time, mixing well. Mix in lemon zest & lemon juice.

Combine wet and dry

Add dry ingredients and the milk + yogurt mixture into the wet ingredients in batches, gently folding.

Fold in blueberries

Toss blueberries in a little flour, then fold into the batter.

Bake

Divide the batter evenly into a lined muffin tin. Bake at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) without opening the oven and continue baking for 15 minutes, or until a toothpick comes out clean. Cool for 5 minutes.

Make the icing

Mix powdered sugar, lemon curd & cream until smooth and glossy. Strain for an extra-silky finish if desired.

Fill and top the muffins

Fill the muffins with lemon curd using a piping bag, then top with the prepared icing and a drizzle of blueberry sauce.

Notes

Avoid overmixing the batter to ensure soft, tender muffins.

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