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COExtremely addictive Bakery style Lemon blueberry muffins with lemon curd filling🤤🍋🫐
INGREDIENTS :
FOR MUFFIN
•200g caster sugar
•115g unsalted butter (room temp)
•2 large eggs
•1 tbsp lemon zest
•2 tbsp lemon juice
•1/2 tsp salt
•205g all-purpose flour
•1 tsp baking powder
•1/4 tsp baking soda
•80g Greek yogurt + 30g milk
•150g fresh blueberries
FOR LEMON CURD:
•2 eggs
��•2 egg yolks
��•80g unsalted butter
��•160g caster sugar
��•Juice & zest of 2 lemons
LEMON & BLUEBERRY GLAZE
•60g powdered sugar
•2 tbsp lemon curd
•2 tbsp heavy cream
BLUEBERRY SAUCE
•1/2 cup fresh blueberries
•1/2 tsp sugar
INSTRUCTIONS:
•Make lemon curd: In a saucepan cook eggs, yolks, sugar, butter, lemon juice & zest on low heat, stirring constantly. Cook until thick and smooth (7–10 mins). Strain, cool, then refrigerate.
•Prepare blueberry sauce by cooking fresh blueberries with sugar on a medium heat for 5-6 minutes or until you get thick consistency. Strain, cool and keep it aside.
•In a bowl sieve flour, baking powder, baking soda & salt.
•In a separate bowl cream butter & sugar using electric hand mixer until light and fluffy
•Add eggs one at a time, mix well. Mix in lemon zest & lemon juice.
•Add dry ingredients and milk+ yogurt mixture in wet ingredients in batches, gently fold.
•Toss blueberries in a little flour, fold into batter.
•�Divide the batter evenly into a lined muffin tin. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven.
Continue baking for 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for 5 minutes
•Mix powdered sugar, lemon curd & cream until smooth and glossy. For an extra silky finish you can strain it.
•Fill the muffins with lemon curd, then top with the prepared icing and a drizzle of blueberry sauce 🫐🍋 ENJOY!
NOTE:
* ��Avoid overmixing the batter to ensure soft, tender muffins.
* �The initial high baking temperature helps create a beautiful domed top.
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@cookwithshaaa
