Blueberry and Lemon Curd Muffins
These Blueberry and Lemon Curd Muffins are the perfect way to start the day or to enjoy as a mid morning snack.
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Course: Breakfast, Snack
Cuisine: American
Diet: Vegetarian
Servings: 12 muffins
Calories: 233.97kcal
- 280 g self raising flour
- 1 tbsp baking powder
- 80 g caster sugar
- 2 eggs
- 80 g butter melted
- 160 ml milk
- 300 g blueberries
- 150 grams 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.
Calories: 233.97kcal | Carbohydrates: 35.72g | Protein: 4.71g | Fat: 8.17g | Saturated Fat: 4.71g | Trans Fat: 0.25g | Cholesterol: 42.95mg | Sodium: 207.97mg | Potassium: 72.1mg | Fiber: 1.19g | Sugar: 17.43g | Vitamin A: 241.77IU | Vitamin C: 2.43mg | Calcium: 84.53mg | Iron: 0.52mg