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Blueberry and Lemon curd muffins

There's something about adding lemon curd to this recipe that makes it so much better than a standard blueberry muffin, the lemon flavour provides an amazing zingy edge to a traditional recipe.


  • 100g butter
  • 250g self-raising flour
  • 1 teaspoon of bicarbonate of soda
  • 120g caster sugar
  • 120g blueberries
  • 1 lemon, zest only
  • 2 free-range eggs
  • 2 tablespoons of milk


  1. Start by preheating your oven to 200C and add your paper cases to your muffin tin.
  2. Gently melt your butter in a pan and set to one side
  3. Now beat your eggs until they are fully mixed and whisk in the milk and butter.
  4. In a large mixing bowl add your flour, bicarbonate of soda and sugar, and mix together.
  5. Combine your wet and dry ingredients by adding one to the other and stirring with a large spoon or spatula. Take care to mix gently and not too much.
  6. Add equal quantities of muffin batter to each of your muffin cases, and spoon on a teaspoon of lemon curd. Sprinkle a small amount of sugar over the top of each muffin.