a delicious blueberry muffin that’s filled with lemon curd.
The amazing flavour combination of blueberry and lemon come together in a unique way for this muffin! And it’s one of my new favourites. Blueberry and lemon = classic for a reason, but rather than a plain ol’ lemon blueberry muffin, I decided to use some of the lemon curd I had lying around and make a blueberry muffin that’s filled with lemon curd. Mind-blowing.
This recipe is actually inspired by an older recipe on my site, my clementine curd and strawberry muffins, and both are equally delicious and beautiful to look at it. They’re also very summer appropriate.
This recipe does require your lemon curd to already be prepared, so if you don’t have any on hand yet, feel free to whip up a batch using my recipe here (but anyone’s lemon curd recipe will do, so long as you have some!)
Once you have your lemon curd ready, the rest is easy. You can do everything in one bowl, mixing your dry ingredients – in this case I go with coconut flour for the muffin base – before adding in your wet. And we love a simple ingredient list over here, there are only eight total, that’s including the lemon curd.
It’s worth noting I used frozen blueberries, but fresh would also be fantastic.
Check out the complete recipe for these blueberry lemon curd muffins below. If you try making them, let me know how it went by reviewing them in the comment section or messaging me on Instagram!
A few more recipes if you’re looking for some inventive yet delicious muffin ideas:
- CLEMENTINE CURD & STRAWBERRY MUFFINS (aka the inspiration for this recipe!)
- LEMON CHEESECAKE MUFFINS
- PEACHY HONEY-PEACAN MUFFINS
- STRAWBERRY HONEY-INFUSED MUFFINS WITH GRANOLA CRUMB TOPPING
blueberry lemon curd muffins: ingredients
- 3/4 cup coconut flour
- 1/2 cup honey
- 1/3 cup coconut oil, melted
- 5 eggs
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 3/4 cup blueberries
- 1/2 cup lemon curd (approx) here is my recipe
blueberry lemon curd muffins: how to
- in a medium sized bowl, add your dry ingredients and combine.
- add in the coconut oil, honey, vanilla extract and blend, before finally adding in the eggs. combine well.
- fold in the blueberries. allow the batter to sit for five minutes.
- in a prepared muffin tray (using re-useable cups or parchment paper), fill each muffin until 3/4 full.
- create a small indent in the middle of each muffin to add in your lemon curd – you can push the lemon curd into the muffin as well with a small spoon.
- bake the muffins in a preheated oven at 350 for 30 mins or so. remove from heat and allow to cool completely. can be stored in fridge or freezer.
blueberry lemon curd muffins (grain free, refined sugar free)
Ingredients
- 3/4 cup coconut flour
- 1/2 cup honey
- 1/3 cup coconut oil, melted
- 5 eggs
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 3/4 cup blueberries
- 1/2 cup lemon curd (approx) here is my recipe
Instructions
- in a medium sized bowl, add your dry ingredients and combine.
- add in the coconut oil, honey, vanilla extract and blend, before finally adding in the eggs. combine well.
- fold in the blueberries. allow the batter to sit for five minutes.
- in a prepared muffin tray (using re-useable cups or parchment paper), fill each muffin until 3/4 full.
- create a small indent in the middle of each muffin to add in your lemon curd – you can push the lemon curd into the muffin as well with a small spoon.
- bake the muffins in a preheated oven at 350 for 30 mins or so. remove from heat and allow to cool completely. can be stored in fridge or freezer.