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Blueberry Muffins Completed on Cooling Rack
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5 from 6 votes

Blueberry Muffins With Lemon Curd Butter

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 Muffins
Calories: 419kcal
Author: Serena

Ingredients

  • 15 Oz AP Flour (425 grams)
  • 3.5 Oz Sugar (100 grams)
  • 3.5 Oz Light Brown Sugar (100 grams)
  • 1 tablespoon Baking Powder (16 grams)
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt (3.1 grams)
  • 1 ½ Cup Sour Cream (375 grams)
  • 2 Large Eggs
  • 1 tablespoon Fresh Lemon Juice
  • 2 teaspoon Lemon Zest (3 grams)
  • 8 tablespoon Unsalted Butter, melted and cooled (113 grams)
  • 1 ½ Cup Blueberries (250 grams)

Lemon Curd Butter

  • 4 Oz Lemon Curd
  • 3 Oz Unsalted Butter - Room Temperature

Instructions

  • Adjust oven rack to middle position, heat oven to 425°. Grease a 12 cup muffin pan.
  • In a large bowl, whisk together the flour, sugar, light brown sugar, baking powder, baking soda and salt.
  • 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.
  • In a medium bowl, toss the blueberries with an additional 1 tablespoon of flour. This will prevent them from sinking to the bottom of the muffins. Then gently fold into the batter.
  • 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. A toothpick inserted into the center should come out with just a few crumbs.
  • Let the muffins cool in the pan for about 5 minutes, then flip them onto a cooling rack. Let cool for about 10 minutes before serving.

Lemon Curd Butter

  • In a small bowl mix the room temperature butter with lemon curd. Mix by hand until combined.

Notes

Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
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Nutrition

Serving: 1Muffin | Calories: 419kcal | Carbohydrates: 53g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 270mg | Potassium: 120mg | Fiber: 1g | Sugar: 25g | Vitamin A: 639IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 2mg