BLUEBERRY MUFFINS WITH LEMON CURD BUTTER STORY

WITH LEMON CURD BUTTER

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When you're in the mood for something sweet, these blueberry muffins will satisfy any craving! The lemon curd butter takes them from delicious to absolutely amazing!

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INGREDIENTS

In a large bowl, whisk together the flour, sugar, light brown sugar, baking powder, baking soda and salt.

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[{"selector":"#anim-c94b3dd1-9bfd-47c3-8eed-398cd09f23ed","keyframes":{"opacity":[0,1]},"delay":0,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-83c0af91-ac96-4f3a-85db-10a4e0c79f8d","keyframes":{"transform":["translate3d(-107.98897%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5ed37396-bfe8-405c-b546-6d20e49266bb","keyframes":{"transform":["translate3d(105.74713%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":900,"easing":"cubic-bezier(.2, 0, .8, 1)","fill":"both"}] [{"selector":"#anim-c7e74356-d685-45d4-b4fa-3125f13b642b","keyframes":{"transform":["rotateZ(180deg)","rotateZ(0deg)"]},"delay":0,"duration":900,"easing":"cubic-bezier(.2, 0, .5, 1)","fill":"forwards"}] [{"selector":"#anim-196c3607-20de-4764-ad34-4a33fac4313f","keyframes":{"transform":["translate3d(-93.93939%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6e08820e-4779-4bfd-875c-b7a401a2448d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b40914f8-d491-4883-8cb3-17288373a56e","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] In a small bowl, whisk eggs, sour cream, lemon zest and lemon juice. Fold in the sour cream mixture into the dry mixture until just combined. Then add the butter and stir until combined. Let dough rest for 15 minutes. Get Full Recipe

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Using a greased ⅓ cup measure, portion the batter into the muffin cups. Bake at 425° for 8 minutes, reduce heat to 350° and continue baking until golden brown, 15-17 additional minutes.

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WITH LEMON CURD BUTTER