Lemon, lemon everywhere! These lemon muffins filled with lemon curd and topped with fresh blueberries pack a powerful punch of vitamin C.
Gorgeously soft and fluffy lemon muffins that will set your senses to attention!
My family LOVES citrus fruits! They love the tartness of lemons and prefer it over the sweetness of traditional desserts. This makes me always hunt for recipes that incorporate generous amounts of citrus fruits. This lemon muffin ticked all the boxes........... and then some more with the lemon curd!
The recipe is simple. The ingredients are easily available. The result is spectacular.
Lemon Muffins with Lemon Curd Filling and Blueberries can probably pass off for immunity boosters for their intense, yet amazingly lovely, lemony taste! Topped with blueberries and served with some extra lemon curd, the muffins are gorgeously soft, melting in the mouth and the lemon curd adds extra moistness to each bite. These can be your post-meal dessert or your random-hour snack. The #recipe is easy enough to tempt you to give it a shot right away!
TIP: Make the lemon curd ahead and store in the refrigerator.
INGREDIENTS
For the LEMON CURD
3 large eggs
1/2 cup granulated sugar
3 tbsp grated lemon zest (optional)
1/3 cup lemon juice
1/2 cup butter
For the MUFFINS
150 gms / 1.2 cups self raising flour
1 tsp baking powder
1/2 cup or 100 gms granulated sugar
1 egg (room temperature)
1/2 cup or 125 ml milk
3 tbsp melted butter (cooled)
1 tbsp lemon zest
6 tsp lemon curd
METHOD
For the LEMON CURD
Whisk the eggs with sugar till they become light and fluffy.
To this, add the lemon juice and whisk just till combined.
Place the mixture in a sauce pan over the stove on low heat and stir for 2 mins.
Add the butter and continue to stir.
Take the pan off the heat and pass through a strainer to remove lumps for a smooth texture.
Cover the lemon curd and once at room temperature, chill in the refrigerator for at least 1 hour.
For the MUFFINS
Preheat your oven to 200 C and grease a muffin tray (6 slots).
In a bowl, mix self raising flour, baking powder and sugar.
In a separate bowl, whisk 1 egg till turns fluffy and add the milk, butter and continue to whisk.
Pour this mix into the bowl with the dry ingredients and add the lemon zest.
Using a spatula, fold the mix gently without overdoing it to retain lots of air for a fluffy texture.
Add one layer of batter into the muffin moulds.
Place 1 teaspoon of the lemon curd above this layer of batter in each mould.
Cover the moulds with another layer of batter and smoothen out the top.
Bake for 20-25 minutes at 200 C and let the muffins cool completely before popping out of the moulds.
Top them up with fresh blueberries and a dollop of extra lemon curd to serve.
Don't forget to take lots of pictures and let me know how they turned out!
I hope you enjoyed this recipe.
FOODLOVEBLISS.COM is my attempt at sharing my love for cooking, baking and capturing food that is simple, delicious and easy to make.
Everything you see here has been consumed by my family and friends, and hence, is tried and tested on a bunch of loyal guinea pigs.
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