Blueberry Lemon Curd Muffins

Easy and delicious Blueberry Lemon Curd Muffins! Made with a simple lemon and blueberry batter, these tangy and sweet muffins have a gooey lemon curd center, made with store bought or homemade lemon curd!

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Easy, gooey and flavorful Blueberry Lemon Curd Muffins

If you are a lemon lover like I am, you are going to love these Blueberry Lemon Curd Muffins! With a sweet and tangy lemon and blueberry batter, and a gooey lemon curd center- these muffins are hard to beat! These muffins are great for anytime you want a lemony snack, or for a quick breakfast or brunch when you've got a sweet tooth!

These sweet and tangy muffins pair perfectly with your morning coffee, and make a great addition to a spread for a bridal or baby shower.

What goes into the muffins?

• 1 ½ cups all-purpose flour.
• ¾ cup organic cane sugar. I prefer cane sugar, but you can use white sugar if you prefer.
• ½ tablespoon baking powder. Make sure it is fresh and active. Check the date!
• 1 teaspoon baking soda.
• ½ teaspoon salt.
• ⅓ cup vegetable oil. You can also use canola oil, avocado oil, or grape seed oil.
• The zest of 1 lemon. About medium sized should be good.
• 1 large egg
• ¼ cup milk. You can use 2% or whole milk for this recipe.
• ½ cup sour cream. I prefer the full fat type for this recipe. It makes the muffins extra moist, and gives them a nice tart tang.
• 1 teaspoon pure vanilla extract.
• 2 teaspoon fresh squeezed lemon juice. It's easier to juice it after you have fully zested it.
• 1 cup fresh blueberries.
• Prepared Lemon curd. I like to buy it pre-made from the store, but if you choose to make your own, King Arthur Baking has a good recipe. Mackays lemon curd is a great store-bought option.

How to make Blueberry Lemon Curd Muffins

1. Preheat the oven to 425 degrees. 
2. Line a muffin tin with paper cups, or spray well with cooking spray. 
3. In a large bowl, whisk together your dry ingredients. Combine flour, sugar, baking powder, baking soda, salt, and lemon zest.
4. Add your wet ingredients to the bowl with the flour mixture. Add the vegetable oil, egg, milk, sour cream, vanilla, and lemon juice. Stir with a wooden spoon until just combined. 
5. Fold in blueberries. 
6. Divide the muffin batter evenly into your muffin tin (lined with muffin papers or muffin cases, or sprayed with cooking spray).
7. Gently add ½ teaspoon of prepared lemon curd to the center of each muffin. 
8. Bake at 425 for 5 minutes, then reduce heat to 350 for 18-20 minutes, until a toothpick inserted in the center (juts off from lemon curd) comes out clean. 
9. Cool in pan for 5-10 minutes, then gently move to a wire rack to cool completely. 

Tips for perfect muffins

• Be careful not to over mix your batter! You want to keep mixing to a minimum for the best muffin texture. To make maxing a breeze, bring your cold ingredients to room temperature. If you’re in a time crunch, you can do a quick 10 seconds or so in the microwave to help things along.
• Make sure you are using fresh, active baking powder. Has yours been sitting in your cabinet a while? Check the date and throw away/replace the old stuff. This helps keep your muffins ultra fluffy!
• Make sure to add your lemon curd evenly, in small amounts, as close to the center of each muffin as you can. This will keep the lemon curd from spilling out while baking as the muffins rise.
• Preheat your oven before you start making the batter. This will ensure the oven gets nice and hot. These muffins cook for their first 5 minutes at a high temperature to help them get nice, high muffin tops. After 5 minutes, you’ll drop them temperature for the remainder of the baking time.
• Cool the muffins on a wire rack to room temperature after letting them rest in the muffin tin for a few minutes.
• Use a good quality lemon curd, whether it be store-bought or homemade.
• Add a sprinkle of caster sugar to the tops of the muffins just before baking for a crunchy sweet top!

Storing the Muffins

Once completely cooled, these muffins can be stored in an airtight container at room temperature for up to 5 days. You can also extend their shelf life a few days by storing them in the refrigerator, for about one week. Because these muffins have a gooey Lemon curd center, I would not recommend freezing.

What is lemon curd?

Lemon curd is a fruit curd, used as a dessert spread. It is typically made up of egg yolks, fresh lemons, sugar, salt, and butter. It has a rich, tart and sweet flavor, and packs a serious punch, so a little bit goes a long way.

Hungry for more muffin recipes?

If you love this recipe, you’ll love these muffin recipes, too:

Brown Butter Blueberry Banana Muffins

Easy Zucchini Muffins

Almond Flour Pumpkin Muffins with Pecans and Cranberries

Double Chocolate Chip Muffins

Ideas for using leftover lemon curd

• Stir it into your morning yogurt with some fruit.
• Spread it onto toast, English muffins or waffles with a bit of butter.
• Make Lemon Curd Thumbprint Cookies!
• Fold a bit into whipped cream for parfaits!
• Use it in ice cream sundaes.
• Use it to top a slice of pound cake or classic cheesecake.

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