I had some leftover lemon curd and blueberries from Sunday’s Pavlova so I made muffins.
4 cups flour
2 Tbsp baking powder
1 tsp salt
2 cup of sugar
8 Tbsp butter, melted and browned
2 cups plain yogurt
1/2 cup heavy cream + additional for topping.
2 1/2 cups fresh blueberries
1/2 cup lemon curd
Spray muffin tin with non-stick cooking spray or use paper liners. Preheat oven to 350 degrees.
Melt butter over medium heat and brown (little brown specks appear and it turn golden brown but not black). Take off heat and let it cool.
In a medium bowl, whisk together the flour, baking powder and salt. In another bowl whisk egg, and then add sugar, whisk until just mixed. Add the butter to the sugar and egg and whisk, then whisk in the yogurt and heavy cream.
Fold the blueberries into the flour and then gently fold in the egg/yogurt mixture just until just mixed. Do not over mix.
Place 1 Tbsp batter in each muffin cup, add 1 tsp curd, and then top with remaining batter, filling each 2/3 full. Drop 1/2 teaspoon of heavy cream over muffins before baking. Bake muffins for 10 minutes at 425 then lower oven to 375 and bake for 12-15 more. Let cool before eating.
2 thoughts on “Blueberry Lemon Curd Muffins”
I’m so proud of you using your leftovers. It looks damn tasty too.
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I thought of you the entire time!