Bakery Style Lemon Blueberry Muffins with Lemon Curd Filling
Bakery Style Lemon Blueberry Muffins with Lemon Curd Filling
Ingredients
For the Muffins
- 200 g caster sugar
- 115 g unsalted butter, room temperature
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 205 g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 80 g Greek yogurt
- 30 g milk
- 150 g fresh blueberries
- 1 tablespoon all-purpose flour, for tossing blueberries, as needed
For the Lemon Curd
- 2 eggs
- 2 egg yolks
- 80 g unsalted butter
- 160 g caster sugar
- 2 lemons, juice and zest
For the Lemon & Blueberry Glaze
- 60 g powdered sugar
- 2 tablespoons lemon curd
- 2 tablespoons heavy cream
For the Blueberry Sauce
- 1/2 cup fresh blueberries
- 1/2 teaspoon sugar
For Garnish (Optional)
- as needed fresh blueberries
- as needed mint leaf
Instructions
- 1
To make the lemon curd: In a saucepan, combine 2 eggs, 2 egg yolks, 80g unsalted butter, 160g caster sugar, and the juice and zest of 2 lemons. Cook over low heat, stirring constantly, until the mixture thickens and becomes smooth, which should take about 7–10 minutes. Strain the lemon curd through a fine-mesh sieve to remove any cooked egg bits or zest, then allow it to cool completely before refrigerating for at least 30 minutes to firm up.
⏱️ 10 min
- 2
To prepare the blueberry sauce: In a small saucepan, combine 1/2 cup fresh blueberries and 1/2 teaspoon sugar. Cook over medium heat for 5-6 minutes, stirring occasionally, until the blueberries break down and the sauce thickens. Strain the sauce through a fine-mesh sieve to remove skins, then cool and set aside.
⏱️ 10 min
- 3
Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners.
⏱️ 5 min•🌡️ 425
- 4
In a medium bowl, sieve together 205g all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Whisk briefly to combine.
⏱️ 3 min
- 5
In a large separate bowl, cream together 115g room temperature unsalted butter and 200g caster sugar using an electric hand mixer until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 6
Add the 2 large eggs to the creamed butter and sugar mixture, one at a time, mixing well after each addition until just combined.
⏱️ 2 min
- 7
Mix in 1 tablespoon lemon zest and 2 tablespoons lemon juice until incorporated.
⏱️ 1 min
- 8
In a small bowl, combine 80g Greek yogurt and 30g milk. Add the dry ingredients and the yogurt-milk mixture to the wet ingredients in alternating batches, beginning and ending with the dry ingredients. Gently fold the batter until just combined. Be careful not to overmix, as this can lead to tough muffins.
⏱️ 5 min
- 9
In a small bowl, toss 150g fresh blueberries with about 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins. Gently fold the floured blueberries into the muffin batter.
⏱️ 2 min
- 10
Divide the batter evenly among the lined muffin cups in the muffin tin.
⏱️ 2 min
- 11
Bake the muffins in the preheated oven at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The initial high temperature helps create a beautiful domed top.
⏱️ 20 min•🌡️ 375
- 12
Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
- 13
To prepare the lemon and blueberry glaze: In a small bowl, whisk together 60g powdered sugar, 2 tablespoons of the prepared lemon curd, and 2 tablespoons heavy cream until smooth and glossy. For an extra silky finish, you can strain the glaze.
⏱️ 3 min
- 14
Once the muffins are cooled, use a piping bag fitted with a small round tip or a knife to create a small hole in the center of each muffin. Fill each muffin with a generous amount of the prepared lemon curd.
⏱️ 5 min
- 15
Spoon or drizzle the lemon and blueberry glaze over the tops of the filled muffins, allowing it to drip slightly down the sides.
⏱️ 3 min
- 16
Drizzle the prepared blueberry sauce over the glazed muffins. For a decorative effect, use a toothpick to gently swirl the blueberry sauce into the glaze.
⏱️ 2 min
- 17
Optionally, garnish each muffin with a few fresh blueberries and a small mint leaf before serving. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bakery Style Lemon Blueberry Muffins with Lemon Curd Filling
For the Muffins
- 200 g caster sugar
- 115 g unsalted butter, room temperature
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 205 g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 80 g Greek yogurt
- 30 g milk
- 150 g fresh blueberries
- 1 tablespoon all-purpose flour, for tossing blueberries, as needed
For the Lemon Curd
- 2 eggs
- 2 egg yolks
- 80 g unsalted butter
- 160 g caster sugar
- 2 lemons, juice and zest
For the Lemon & Blueberry Glaze
- 60 g powdered sugar
- 2 tablespoons lemon curd
- 2 tablespoons heavy cream
For the Blueberry Sauce
- 1/2 cup fresh blueberries
- 1/2 teaspoon sugar
For Garnish (Optional)
- as needed fresh blueberries
- as needed mint leaf
Instructions
- 1
To make the lemon curd: In a saucepan, combine 2 eggs, 2 egg yolks, 80g unsalted butter, 160g caster sugar, and the juice and zest of 2 lemons. Cook over low heat, stirring constantly, until the mixture thickens and becomes smooth, which should take about 7–10 minutes. Strain the lemon curd through a fine-mesh sieve to remove any cooked egg bits or zest, then allow it to cool completely before refrigerating for at least 30 minutes to firm up.
⏱️ 10 min - 2
To prepare the blueberry sauce: In a small saucepan, combine 1/2 cup fresh blueberries and 1/2 teaspoon sugar. Cook over medium heat for 5-6 minutes, stirring occasionally, until the blueberries break down and the sauce thickens. Strain the sauce through a fine-mesh sieve to remove skins, then cool and set aside.
⏱️ 10 min - 3
Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners.
⏱️ 5 min•🌡️ 425 - 4
In a medium bowl, sieve together 205g all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Whisk briefly to combine.
⏱️ 3 min - 5
In a large separate bowl, cream together 115g room temperature unsalted butter and 200g caster sugar using an electric hand mixer until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min - 6
Add the 2 large eggs to the creamed butter and sugar mixture, one at a time, mixing well after each addition until just combined.
⏱️ 2 min - 7
Mix in 1 tablespoon lemon zest and 2 tablespoons lemon juice until incorporated.
⏱️ 1 min - 8
In a small bowl, combine 80g Greek yogurt and 30g milk. Add the dry ingredients and the yogurt-milk mixture to the wet ingredients in alternating batches, beginning and ending with the dry ingredients. Gently fold the batter until just combined. Be careful not to overmix, as this can lead to tough muffins.
⏱️ 5 min - 9
In a small bowl, toss 150g fresh blueberries with about 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins. Gently fold the floured blueberries into the muffin batter.
⏱️ 2 min - 10
Divide the batter evenly among the lined muffin cups in the muffin tin.
⏱️ 2 min - 11
Bake the muffins in the preheated oven at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The initial high temperature helps create a beautiful domed top.
⏱️ 20 min•🌡️ 375 - 12
Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min - 13
To prepare the lemon and blueberry glaze: In a small bowl, whisk together 60g powdered sugar, 2 tablespoons of the prepared lemon curd, and 2 tablespoons heavy cream until smooth and glossy. For an extra silky finish, you can strain the glaze.
⏱️ 3 min - 14
Once the muffins are cooled, use a piping bag fitted with a small round tip or a knife to create a small hole in the center of each muffin. Fill each muffin with a generous amount of the prepared lemon curd.
⏱️ 5 min - 15
Spoon or drizzle the lemon and blueberry glaze over the tops of the filled muffins, allowing it to drip slightly down the sides.
⏱️ 3 min - 16
Drizzle the prepared blueberry sauce over the glazed muffins. For a decorative effect, use a toothpick to gently swirl the blueberry sauce into the glaze.
⏱️ 2 min - 17
Optionally, garnish each muffin with a few fresh blueberries and a small mint leaf before serving. Enjoy!
⏱️ 1 min