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Blueberry-Lemon Curd Muffins

Source of Recipe

From "Castle Rock Kitchen" by Theresa Carle-Sanders


Recipe Introduction

"These muffins are a treat and a comfort, combining sweet wild blueberries with tart lemon curd. If you are using frozen berries, ensure they're frozen solid when you add them to the bowl; otherwise, they'll turn the batter blue. The muffins can be stored in an airtight container in the fridge for up to 3 days. Warm gently in a 250� F oven for 5 to 10 minutes to refresh before serving."

List of Ingredients

◦ 1 � cups granulated sugar, plus 1 tablespoon
◦ � cup buttermilk or milk
◦ � cup butter, melted and slightly cooled
◦ � cup vegetable oil
◦ 2 eggs
◦ 2 � cups all-purpose flour
◦ 1 tablespoon Bakewell Cream (see Note)
◦ 1 teaspoon baking soda
◦ 1 teaspoon kosher salt
◦ 1 � cups fresh or frozen wild blueberries
◦ � cup lemon curd (recipe follows)


Recipe

Position an oven rack on the middle rung and heat the oven to 375� F. Line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together the 1 � cups sugar, buttermilk, butter, vegetable oil, and eggs. In a medium bowl, whisk together the flour, Bakewell Cream, baking soda, and salt. Gently stir in the blueberries. Add the flour mixture to the wet ingredients and stir until just combined into a batter.

Drop a spoonful of the batter into each muffin cup, top with a heaping 2 teaspoons of the lemon curd and then the rest of the batter, filling each cup to the top. Sprinkle with the remaining 1 tablespoon sugar. Bake the muffins until golden brown, 20 to 24 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely before serving.

Makes 12 muffins






❧ Microwave Lemon Curd:

"Use to fill muffins or a tray of lemon squares, or serve with scones and fresh raspberries."

◦ 1 cup fresh lemon juice
◦ 1 cup granulated sugar
◦ � cup butter, melted
◦ 2 eggs

In a large microwave-safe bowl, whisk together the lemon juice, sugar, butter, and eggs. To avoid boil-overs, ensure the ingredients fill no more than one-fourth of the bowl.

Microwave the mixture on high power in 1-minute increments, stirring to combine after each minute. When the curd starts to thicken and coats the back of a spoon, it is getting close. Watch it carefully; it's ready when it starts to mound as you stir and its temperature registers 185� F on an instant-read thermometer, 4 to 10 minutes, depending on your microwave. Stir the curd one more time.

Strain the mixture through a fine-mesh sieve into a medium metal bowl to catch any bits of cooked egg white. Set on top of a wire rack or trivet, and stir occasionally to cool quickly. Transfer the curd to an airtight container and store in the refrigerator for up to 1 week.

Makes about 2 cups






❧ Note: No Bakewell Cream? Substitute 1 tablespoon baking powder and decrease the baking soda to � teaspoon.