I was surprised myself when I was going back over my posts and I noticed that I did not have a basic muffin recipe! In the past I had posted a recipe for cheese muffins but I don’t have a chocolate or blueberry muffin recipe on here! I really do surprise myself sometimes.
Although this isn’t your classic muffin recipe, it is more of an American-style blueberry muffin recipe just with a little twist!
Blueberry and lemon
This Blueberry and Lemon Curd Muffin is soft and bouncy, with the sweet syrupy goodness of a big fat blueberries bursting in each mouthful. At the centre however is a zingy surprise – a gooey blob of sharp lemon curd to cut through the sugar in the rest of the muffin.
There are many ways you can fill a cupcake or a muffin. You can treat them like a little sandwich cake cutting them in half before spreading your filling between the two, or you can bitterly them as I did with my gooseberry and elderflower cakes, but if you want your filling to be a real surprise then this method is the way for you! Where you see a crack in the muffin top, simply use a narrow nozzled icing bag full of your filling to squeeze it inside! You will see the muffin begin to swell then stop piping before it all squirts out!
The bigger the muffin, the more of a filling you will be able to get in!
Blueberry and Lemon Curd Muffin Recipe
- 280g self-raising flour
- 1tbsp baking powder
- 80g caster sugar
- 2 eggs
- 80g butter (melted)
- 160ml milk
- 300g blueberries
- 1/2 a jar of lemon curd
- Pre-heat the oven to 200C / gas mark 6.
- Sift together the dry ingredients in a large bowl. Add in the wet ingredients and stir no more than 15 times! The mix is meant to be lumpy, in some ways the lumpier the better.
- Mix in the blueberries and then spoon into your muffin cases.
- Bake for 15 or until golden!
- Allow to cool before filling an icing bag, fitted with a bismark nozzle, with the lemon curd.
- Squeeze lemon curd into each muffin until all the lemon curd has been used.