Blueberry Yogurt Muffins with Lemon Curd Filling

Blueberry Yogurt Muffins with Lemon Curd Muffins
We got the most beautiful batch of organic blueberries from our food co-op this past week so when my hubby was watching a man show last night, I decided to put them to good use in these muffins. Check out how loaded they are with juicy blueberries…

Blueberry Yogurt Muffins with Lemon Curd

I posted this pic on Instagram when I was working on them…and praying they’d come out well!

Blueberry Yogurt Muffins with Lemon Curd Filling

Sometimes my baking recipes just don’t come out as planned, but thankfully these came out amazing. Lemon and blueberry is such a delicious combo. Look at the lemon curd just oozing out. Adding it to the center makes these muffins nice and moist too!

Blueberry Yogurt Muffins with Lemon Curd Filling

Ok, let’s go to the good part. How to make them!

Ingredients:

  • ½ cup (1 stick) organic salted butter
  • ½ cup evaporated cane juice (or granualted sugar)
  • 2 cups organic all-purpose or white whole wheat flour
  • 2 tsp baking powder
  • 2 large eggs
  • 1 tbsp Bourbon Vanilla Bean Paste (or pure vanilla)
  • ½ cup plain greek yogurt (we like Stoneyfield Organic’s)
  • 1 pint fresh blueberries
  • Storebought or Homemade Lemon Curd (I used this one but it’s only available via 6 pack on Amazon but it is amazing! The recipe links to the lemon curd recipe from a favorite local little French Creperie we love that has amazing lemon curd.)

Yields 12 Muffins

Preheat oven to 350. Grease and flour a muffin tin or line with muffin papers.

In a stand mixer fitted with the paddle attachment, cream butter and sugar.

Beat in eggs, one at a time, then vanilla and yogurt.

In a small bowl, combine flour and baking powder. Slowly beat dry ingredients into wet ingredients until well combined.

Gently fold in blueberries with a wooden spoon. The batter is thick so this takes a few minutes.

Divide batter in half. Evenly distribute one half of the batter into the muffin tins. Push your finger in the center of each to make a little well and fill with about 2 tsp lemon curd. Top all muffins evenly with remaining batter.

Sprinkle with a bit of extra sugar. Bake for 25-28 minutes or until done.

Allow to cool for 10-15 minutes before eating one since the lemon curd gets really hot in the middle (but they are so good still warm!)

Blueberry Yogurt Muffins with Lemon Curd Filling
 
Prep time
Cook time
Total time
 
Yields 12 Muffins
Author:
Serves: 12
Ingredients
  • ½ cup (1 stick) organic salted butter
  • ½ cup evaporated cane juice (or granualted sugar)
  • 2 cups organic all-purpose or white whole wheat flour
  • 2 tsp baking powder
  • 2 large eggs
  • 1 tbsp Bourbon Vanilla Bean Paste (or pure vanilla)
  • ½ cup plain greek yogurt (we like Stoneyfield Organic's)
  • 1 pint fresh blueberries
  • Storebought or Homemade Lemon Curd (I used this one but it's only available via 6 pack on Amazon but it is amazing! The recipe links to the lemon curd recipe from a favorite local little French Creperie we love that has amazing lemon curd.)
Instructions
  1. Preheat oven to 350. Grease and flour a muffin tin or line with muffin papers.
  2. In a stand mixer fitted with the paddle attachment, cream butter and sugar.
  3. Beat in eggs, one at a time, then vanilla and yogurt.
  4. In a small bowl, combine flour and baking powder. Slowly beat dry ingredients into wet ingredients until well combined.
  5. Gently fold in blueberries with a wooden spoon. The batter is thick so this takes a few minutes.
  6. Divide batter in half. Evenly distribute one half of the batter into the muffin tins. Push your finger in the center of each to make a little well and fill with about 2 tsp lemon curd. Top all muffins evenly with remaining batter.
  7. Sprinkle with a bit of extra sugar. Bake for 25-28 minutes or until done.
  8. Allow to cool for 10-15 minutes before eating one since the lemon curd gets really hot in the middle (but they are so good still warm!)

Enjoy!

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About By Dawn Nicole

Dawn is the DIY & Lifestyle blogger/Graphic Designer behind By Dawn Nicole. She is a mom of 3 who believes in "throwing kindness around like confetti". While Dawn loves all things creative, she has a passion for hand-lettered typography. A clean-eating foodie who loves cooking as much as a a good long outdoor run, she believes in balance and rarely lets a day go by without dark chocolate and over-caffeinating. She is also a contributor to the Silhouette Blog, Capturing Joy with Kristen Duke, and The Pinning Mama .

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