Tuesday, August 21, 2012

Blueberry Muffins with Lemon Curd filling

Best.Muffins.Ever.
I'm not sure why, but I always take the WORST pictures of the BEST food! I would love to have gotten a pic that could convey how scrumptious these were. But....maybe you will take my word on it?!  If you love the combination of blueberries and lemon - these muffins are for you.

First, I was out of eggs (I was trying to use up all my perishable items before moving, & didn't want to buy more), but not an issue - I just followed this vegan blueberry muffin recipe.  The muffins turned out great...not too dense or crumbly.  However, I used a prepared lemon curd for the filling, so they were definitely not vegan. (The recipe link has a vegan lemon curd recipe too if interested.)

Blueberry Muffins with Lemon Curd Filling 
  • 1-1/3 cups unsweetened almond milk
  • 2 tablespoons of lemon juice
  • 1-1/2 tablespoons of grated lemon zest
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/3 cup coconut oil (orig.recipe calls for canola or other light tasting oil)
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, fresh or frozen
  • 1 tablespoon unbleached all-purpose flour
  • 2 tablespoons turbinado sugar
  • 1/2 cup prepared lemon curd, chilled 
Preheat oven to 400 degrees F and spray a 12-cup regular muffin pan (or use cupcake liners).

In a medium bowl combine milk, lemon juice and lemon zest. Let stand about 5 minutes.
In a large bowl mix together 2 cups of flour, baking powder, baking soda and salt. Whisk sugar, oil and vanilla into milk mixture until well blended.
Add wet mixture to the dry and stir just until blended. In a small bowl, mix the blueberries with the remaining tablespoon of flour to coat, and then fold the blueberries into the batter (flour prevents them from sinking to the bottom).
Divide half the batter evenly among the 12 prepared muffin cups, making a slight well in the center of each. Spoon 2 teaspoons of lemon curd into each well and top with remaining batter. Sprinkle turbinado sugar over the tops of the muffins.
Bake in preheated oven for 20 to 24 minutes or until tops are golden brown and spring back when touched. 
Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.  Do not try to eat immediately. This will cause serious burning of the tongue from the very hot lemon curd filling.  Not that I know this from personal experience, I'm just sayin'. *ahem*
Verdict - As I have already said....these were the BOMB! Oh so good, and it makes me sad that I am all out of lemon curd.  When my kitchen is in order, I will have to make these again with the homemade vegan lemon curd.

Now....off to do some unpacking.  Anyone wanna help?!  Especially since my girls just informed me that half the stuff that belongs in the house (my son's clothes, their bathroom items, etc.) were just found in the storage area above the garage.  Hello?! When it says on the box....'BATHROOM'....WHY would you stick it in the garage?!  Don't EVEN get me started about my moving experience.  I'm sure I will rant about it in another post :)


7 comments:

  1. I love the lemon curd centre, which I'm sure adds a nice tang to the sweetness of the blueberries.

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  2. Okay, now you have elevated the blueberry lemon muffin to new heights - love it!!

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  3. Lemon curd is the most beautiful thing. But finding inside my blueberry muffin is dreamy! Great recipe!

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  4. These look amazing - I love lemon and blueberry together.

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  5. oh my goodness girl ~ My midsection is never going to shrink ~ I am making these this week!!!!

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  6. My stomach is growling obscenely just looking at these! Really, I'm in love.

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  7. Yum! Thank you for sharing at my party. I pinned these, they look delicious.
    Wanda Ann @ Memories by the Mile

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