The start of this recipe began with 6 left over egg yolks. From there it evolved to something quite beautiful. The perfect blueberry muffin. A little bit of homemade lemon curd and the best blueberry muffin recipe I have produced the most wonderfully moist, sweet, tangy and delicious  muffin I’ve ever tasted. The batter is sturdy, and just sweet enough. The bright citrus flavor and sweet juicy blueberries taste like a sunny summer’s day. Make the lemon curd yourself or buy a store bought version. You can also use fresh blueberries but I do recommend frozen as they’re easier to mix in without turning the whole batter blue. It’s a pretty simple straight forward recipe, and you can start munching within 10 minutes of the muffins being out of the oven. In fact, I suggest that you do! They taste amazing warm! On a cold snowy day like today I think we could all use a little taste of summer.


Blueberry Lemon Curd Muffins

Servings: 12

  • 1 Stick Room Temperature Butter
  • 3/4 Cup Sugar
  • 1 Egg, beaten
  • Zest of one Lemon, plus 2 tsp lemon juice
  • 1 tsp Pure Vanilla Extract
  • 1 1/2 Cups Flour
  • 1/2 Tbsp Baking Powder
  • 1/2 Cup Milk, (I used 2% but whole is fine)
  • 1 Cup Frozen blueberries.
  • Lemon Curd  for filling (about 1 tsp per muffin)


  1. Preheat oven to 350.
  2. In a stand mixer bowl, cream together butter and sugar on medium speed.
  3. Once sugar and butter is creamed add beaten egg and mix until incorporated.
  4. Scrap bowl.
  5. Mix in lemon zest, lemon juice, and vanilla on medium-low until combined. If necessary, scrape bowl again.
  6. On low, slowly mix in flour and baking powder, scraping bowl when needed.
  7. Once flour mixture is well incorporated, add milk and mix on low until batter is a smooth thick consistency.
  8. Once Batter is mixed, transfer to a large shallow mixing bowl. Fold in frozen blueberries,  1/4 cup at a time being careful not to over mix.  You don’t want your batter to be dyed blue!
  9. Spray a 12 muffin tin with nonstick spray.
  10. Divide half the batter among the 12 muffin cups.
  11. Scoop 1 tsp of lemon curd onto each muffin. This can be homemade curd or store bought.
  12. Divide remaining batter among the 12 muffins.
  13. Bake at 350 degrees for 20 minutes or when inserting a toothpick it comes out clean.


Allow muffins to cool in the pan for 5-10 minutes before removing. Enjoy right away or store for up to a week in an airtight container.