Blueberry Lemon Curd Muffins

These Blueberry Lemon Curd Muffins are soft, sweet, and bursting with bright lemon flavor. Made with blueberries and a gooey lemon curd center, these easy muffins are perfect for breakfast, brunch, or a sweet snack with coffee.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Blueberry Lemon Curd Muffins

Servings:

Calories: 233kcal

Ingredients

1 ½ cups all-purpose flour
¾ cup cane sugar or white sugar
½ tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
the zest of 1 medium lemon
⅓ cup vegetable oil (or canola, grape seed)
1 large egg
¼ cup milk
½ cup sour cream
1 teaspoon pure vanilla extract
2 teaspoon fresh squeezed lemon juice
1 cup fresh blueberries
prepared lemon curd (½ teaspoon per muffin)

Instructions

Preheat oven to 425 degrees.
Line a muffin tin with paper cups, or spray well with cooking spray.
Whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
Add vegetable oil, egg, milk, sour cream, vanilla, and lemon juice. Stir until just combined.
Fold in blueberries.
Divide among evenly into 10 prepared muffin cups of your muffin tin.
Gently add ½ teaspoon of prepared lemon curd to the center of each muffin.
Bake at 425 for 5 minutes, then reduce heat to 350 for 18-20 minutes, until a toothpick inserted in the center (just off from lemon curd) comes out clean.
Cool in pan for 5-10 minutes, then gently move to a wire rack to cool completely.

Nutrition