Bakery Style Lemon Blueberry Muffins with Lemon Curd Filling
← All recipes

Bakery Style Lemon Blueberry Muffins with Lemon Curd Filling

👤 4 servings medium vt.tiktok.com ↗

These extremely addictive bakery-style lemon blueberry muffins from CookwithShaaa feature a homemade lemon curd filling and are topped with a silky lemon and blueberry glaze. With fresh blueberries throughout and a perfectly domed top achieved through a two-temperature baking method, these muffins deliver bakery-quality results at home.

Ingredients

  • 200.000 g caster sugar
  • 115.000 g unsalted butter
  • 2.000 large eggs
  • 1.000 tbsp lemon zest
  • 2.000 tbsp lemon juice
  • 0.500 tsp salt
  • 205.000 g all-purpose flour
  • 1.000 tsp baking powder
  • 0.250 tsp baking soda
  • 80.000 g Greek yogurt
  • 30.000 g milk
  • 150.000 g fresh blueberries
  • 2.000 eggs
  • 2.000 egg yolks
  • 80.000 g unsalted butter
  • 160.000 g caster sugar
  • lemon juice
  • lemon zest
  • 60.000 g powdered sugar
  • 2.000 tbsp lemon curd
  • 2.000 tbsp heavy cream
  • 0.500 cup fresh blueberries
  • 0.500 tsp sugar

Instructions

  1. Make lemon curd: In a saucepan cook eggs, yolks, sugar, butter, lemon juice and zest on low heat, stirring constantly until thick and smooth (7-10 minutes). Strain, cool, then refrigerate.
  2. Prepare blueberry sauce by cooking fresh blueberries with sugar on medium heat for 5-6 minutes until thick consistency is reached. Strain, cool and keep aside.
  3. In a bowl sieve flour, baking powder, baking soda and salt.
  4. In a separate bowl cream butter and sugar using electric hand mixer until light and fluffy.
  5. Add eggs one at a time, mix well. Mix in lemon zest and lemon juice.
  6. Add dry ingredients and milk plus yogurt mixture to wet ingredients in batches, gently fold.
  7. Toss blueberries in a little flour, fold into batter.
  8. Divide the batter evenly into a lined muffin tin.
  9. Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) without opening the oven.
  10. Continue baking for 15 minutes, or until a toothpick inserted into the center comes out clean.
  11. Remove from oven and let cool for 5 minutes.
  12. Mix powdered sugar, lemon curd and cream until smooth and glossy. For extra silky finish you can strain it.
  13. Fill the muffins with lemon curd, then top with prepared icing and a drizzle of blueberry sauce.

Save it. Cook it. Track it.

Bookmark this recipe, plan your week, and track calories — all in FooZenie.

Get FooZenie Free