20 min bake
Cook
7
Servings
Serves 7
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20 min bake
Cook Time
Intermediate
Difficulty
7
Servings
In a saucepan, cook eggs, yolks, sugar, butter, lemon juice & zest on low heat, stirring constantly. Cook until thick and smooth (7-10 minutes). Strain, cool, then refrigerate.
Cook fresh blueberries with sugar on medium heat for 5-6 minutes or until thickened. Strain, cool, and set aside.
Sieve flour, baking powder, baking soda & salt into a bowl.
In a separate bowl, cream butter & sugar using an electric hand mixer until light and fluffy.
Add eggs one at a time, mixing well. Mix in lemon zest & lemon juice.
Add dry ingredients and the milk + yogurt mixture into the wet ingredients in batches, gently folding.
Toss blueberries in a little flour, then fold into the batter.
Divide the batter evenly into a lined muffin tin. Bake at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) without opening the oven and continue baking for 15 minutes, or until a toothpick comes out clean. Cool for 5 minutes.
Mix powdered sugar, lemon curd & cream until smooth and glossy. Strain for an extra-silky finish if desired.
Fill the muffins with lemon curd using a piping bag, then top with the prepared icing and a drizzle of blueberry sauce.
Avoid overmixing the batter to ensure soft, tender muffins.
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