These Vegan Blueberry and Lemon Curd Muffins are soft and bouncy with blueberries and lemon curd bursting in each mouthful. Get the recipe below.
These Vegan Blueberry and Lemon Curd Muffins are a twist on the classic blueberry muffin. 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.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
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Ingredients
There are just 7 ingredients in this recipe. They are:
- self raising flour
- caster sugar
- lemon zest and juice
- blueberries, fresh or frozen
- vegetable oil
- plant milk, e.g. soy milk or oat milk
- vegan lemon curd
The self raising flour, caster sugar, vegetable oil and plant milk are all that's needed for the sponge. The lemon and blueberries then add the fruity flavours to the muffins.
Vegan lemon curd is the last ingredient. It is possible to buy vegan lemon curd but it is not available in most supermarkets - you'll probably have to buy it online. The alternative is to make your own. You can check out my vegan lemon curd recipe here.
Instructions
The instructions list is almost as short as the ingredients list! Just follow these simple steps for perfect muffins every time.
- Step 1: Line muffin tins with paper cases.
- Step 2: Sift the dry ingredients into a bowl and toss in the blueberries until coated.
- Step 3: Pour in the wet ingredients and fold until just combined.
- Step 4: Divide the mixture between the paper cases.
- Step 5: Bake in the centre of the oven until golden and springy then leave to cool completely.
- Step 6: Once cool, pipe lemon curd directly into the centre of the muffin.
Hint: to check the muffin is cooked, insert a skewer into the centre of the muffin. If it comes out clean (meaning no cake batter is on it, blueberry juice is fine) then it is cooked.
Substitutions
There are just a couple of substitutions you can make if you don't have the exact ingredients listed in the recipe. They are:
- Oil - I suggest using vegetable oil but you could use any unflavoured, neutral oil
- Plant milk - my recommendation is to use soy milk but you could use oat milk, almond milk or another plant milk of your choosing
Variations
You could swap the blueberries in this recipe for another berry - why not try it with raspberries and cherries!
If you want to make something more festive then check out my other recipe for vegan cranberry muffins.
Equipment
There are only 4 essential pieces of equipment for this recipe:
- muffin tins
- paper cases
- piping bag
- long piping nozzle (known as a Bismark nozzle)
The Bismark nozzle is particularly important as this helps you to pipe the vegan lemon curd directly into the centre of the muffin. If you use a short nozzle you will find it hard to get the lemon curd in as deep.
Storage
These cakes will keep in an air tight container in a cool place for 2 - 3 days.
Top Tip
Don't over mix the ingredients. You want to fold them only until the ingredients are all combined. This makes sure the muffins have a tender crumb.
FAQ
Yes, you just need to add a raising agent too. For 280 grams of plain flour add 2.5 teaspoon of baking powder.
The recipe
Vegan Blueberry and Lemon Curd Muffins
Equipment
- 1 12 hole muffin tin or 2x 6 hole muffin tins
- 12 paper cake cases
- 1 piping bag
- 1 long piping nozzle known as a Bismark nozzle
Ingredients
- 280 g self raising flour
- 150 g caster sugar
- 1 lemon zest and juice
- 120 g blueberries fresh or frozen
- 75 ml vegetable oil
- 175 ml soy milk or another plant milk such as oat milk
- 150 g vegan lemon curd
Instructions
- Pre-heat you oven to 200 C / 400 F / gas mark 6.
- Line you muffin tins with paper cases.
- In a large bowl sift the flour along with the caster sugar and lemon zest (your "dry" ingredients).
- Add the blueberries and toss until they are coated in the flour.
- Pour in the oil, soy milk and lemon juice (your "wet" ingredients).
- Fold the mixture carefully until the ingredients are just combined (don't over mix!)
- Divide the mixture between the 12 cases.
- Bake for 18 minutes or until golden on top and bouncy to the touch.
- Allow them to cool for just a few moments before removing from the tin and leaving to cool completely on a wire rack.
- Once completely cool, fill the piping bag fitted with the nozzle with lemon curd.
- Poke the nozzle into the centre of each muffin and squeeze in some of the lemon curd.
Jesss says
These sound amazing, I love lemon curd!xo
Amy says
Organized content is the best way to display or post an article, thank you for making it easy to digest your post.