BLUEBERRY LEMON or LIME CURD MUFFINS – yields 1 dozen muffins
This recipe is adapted from Kelsey Siemens – The Farmer’s Daughter Bakes
CRUMB TOPPING
1/4 cup packed brown sugar
2 tablespoons granulated sugar
2/3 cup all-purpose flour
1 teaspoon QUALITY ground cinnamon
1/4 cup melted butter
1/2 cup SMALL pecan pieces
pinch of salt
- In a medium bowl, stir together brown sugar, granulated sugar, pecans, flour, cinnamon, melted butter and salt, mixing with your hands until well combined.
The mixture will form crumbs as you squeeze it in your hands, and you can control the size of the chunks. - Place the mixture in the fridge until ready to use.
MUFFINS
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 LARGE eggs
3/4 cup PLAIN Greek yogurt
2 teaspoons PURE vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
3/4 tsp salt
1 cup FRESH or frozen blueberries
1 cup lemon or lime curd, store bought is just fine 😀
- Preheat oven to 400°.
- Grease two muffin tins and set aside.
- In the bowl of a stand mixer cream together brown sugar, granulated sugar and softened butter on high for two to three minutes, or until light and fluffy.
- Add in eggs on medium-low speed, one at a time, until well mixed.
- Mix in yogurt and vanilla extract on low, scraping down sides with a spatula as you go. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Gradually add this to the wet mixture, mixing on low, until mostly incorporated with only a few streaks of flour remaining.
- Use a spatula to scrape down the sides, and then gently fold in the blueberries until the batter has just come together. The batter will be very thick.
- Spoon the batter evenly into 12 cups of the prepared muffin tins.
- Use the back of a spoon to create a small dip in the center of each muffin, and spoon about 1 tablespoon of curd into the dip.
- Add the crumbs on top of each muffin, dividing evenly between the 12 muffins.
- Bake for five minutes.
- Reduce temperature to 350° and bake for 12 to 15 minutes more, or until an inserted toothpick comes out clean or with just a few moist crumbs. Do your best to avoid poking a toothpick into the curd.
- Remove the muffins, place them on a cooling rack and allow them to cool for 5 to 10 minutes before removing from their pan.
- Serve warm.
NOTES:
- Using an ice cream scoop for the batter makes it easy to get evenly sized scoops.
- Skipping every other muffin spot will get you even higher muffin tops!
- Cranberries, apples or peaches cut into small pieces make wonderful seasonal substitutions.
