Bakery Style Lemon Blueberry Muffins with Lemon Curd Filling
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Bakery Style Lemon Blueberry Muffins with Lemon Curd Filling

👤 4 servings medium vt.tiktok.com ↗

These extremely addictive bakery-style lemon blueberry muffins from CookwithShaaa feature a homemade lemon curd filling and are topped with a silky lemon and blueberry glaze. With fresh blueberries throughout and a perfectly domed top achieved through a two-temperature baking method, these muffins deliver bakery-quality results at home.

Ingredients

  • 200 g caster sugar
  • 115 g unsalted butter
  • 2 large eggs
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 0.5 tsp salt
  • 205 g all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 80 g Greek yogurt
  • 30 g milk
  • 150 g fresh blueberries
  • 2 eggs
  • 2 egg yolks
  • 80 g unsalted butter
  • 160 g caster sugar
  • lemon juice
  • lemon zest
  • 60 g powdered sugar
  • 2 tbsp lemon curd
  • 2 tbsp heavy cream
  • 0.5 cup fresh blueberries
  • 0.5 tsp sugar

Instructions

  1. Make lemon curd: In a saucepan cook eggs, yolks, sugar, butter, lemon juice and zest on low heat, stirring constantly until thick and smooth (7-10 minutes). Strain, cool, then refrigerate.
  2. Prepare blueberry sauce by cooking fresh blueberries with sugar on medium heat for 5-6 minutes until thick consistency is reached. Strain, cool and keep aside.
  3. In a bowl sieve flour, baking powder, baking soda and salt.
  4. In a separate bowl cream butter and sugar using electric hand mixer until light and fluffy.
  5. Add eggs one at a time, mix well. Mix in lemon zest and lemon juice.
  6. Add dry ingredients and milk plus yogurt mixture to wet ingredients in batches, gently fold.
  7. Toss blueberries in a little flour, fold into batter.
  8. Divide the batter evenly into a lined muffin tin.
  9. Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) without opening the oven.
  10. Continue baking for 15 minutes, or until a toothpick inserted into the center comes out clean.
  11. Remove from oven and let cool for 5 minutes.
  12. Mix powdered sugar, lemon curd and cream until smooth and glossy. For extra silky finish you can strain it.
  13. Fill the muffins with lemon curd, then top with prepared icing and a drizzle of blueberry sauce.

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