Welcome back to QCK!
It’s SUNDAYYYYYY. Okay, Sunday is like my favorite day of the week. It’s the day where I put any and all responsibilities aside and just seriously enjoy myself and indulge in whatever feels right. It’s a treat yo self day. I don’t work out, I don’t cook, I don’t worry about what or how much I’ve eaten, I make zero plans. Whatever happens, happens. The one thing that always happens and I love doing it, is a Sunday bake. I love baking, I don’t do it often because I live alone and would eat sugar all day everyday if I could. But like I said, Sunday is a treat yo self day. So I do it.
So for this weeks Sunday Bake, I’m sharing one of my favorite ever muffin recipes. These are super moist blueberry muffins with a warm, cinnamon-brown sugar streusel topping and a swirl of citrusy sweet blueberry lemon curd. They’re so addicting, I snacked on them all week.
The blueberry lemon curd here is delightful, and I don’t use that word often. But it really is. It just tastes so light and summery. However, it’s completely optional.I love the citrusy twist that breaks up the sweet blueberries here, but if you’re not feeling the extra step, I totally get that! Instead, you can just add the blueberries that you would have used to make the curd, to the batter. Toss them with lemon zest before folding them into the batter and you’ll still get that nice citrus note.
Substitutions and Add Ons
- Blueberry Lemon Curd you can use store-bought blueberry curd or lemon curd, or see my note above about skipping the curd all together.
- Yogurt can be substituted with sour cream.
- Oats can be added to the streusel (1/4 Cup).
|Prep: 15 Min||Bake: 15-20 Min||Category: Baking||Yield: 12|
For the Blueberry Lemon Curd
- 1 C Blueberries
- 1/4 C Fresh Lemon Juice
- 1 Tbsp Lemon Zest
- 2 Egg Yolks
- 1 Large Egg
- 1/2 C Granulated Sugar
- 2 Tbsp Unsalted Butter
For the Muffins
- 1 C Granulated Sugar
- 2 Large Eggs
- 1 C Plain Greek Yogurt, 5% or 2% fat are both fine
- 1/2 C Canola Oil
- 1 tsp Vanilla Extract
- 2 C All Purpose Flour
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1 C Blueberries
- 2 Tbsp All Purpose Flour
For the Streusel Topping
- 1/2 C All Purpose Flour
- 1/2 C Brown Sugar
- 1 tsp Cinnamon
- 1/4 C (1/2 stick) Unsalted Butter, cold
- In a small sauce pan over medium-high heat, bring blueberries and lemon juice to a boil, stirring and gently crushing the blueberries occasionally.
- Once blueberries are mostly crushed up, strain the mixture with a fine mesh strainer. Be sure to push as much as you can through the strainer but leave any seeds or large chunks behind.
- Pour the strained mixture back into the pot and set aside to cool slightly.
- In a small bowl, whisk the egg yolks, egg and sugar together until a yellow, cloud like mixture forms.
- Whisk the egg mixture into the blueberries until it becomes creamy.
- Place the pot back over medium heat and whisk constantly until it becomes creamy and thick enough to coat the back of a wooden spoon, 5-8 minutes.
- Remove from heat and stir in the butter until completely melted.
- Pour the mixture through a fine mesh strainer and into a bowl or storage container.
- Place a piece of plastic wrap directly on the curd to prevent a film from forming as it cools. Set aside.
- Preheat the oven to 400°F and prepare a muffin tin.
- In a medium bowl, whisk eggs and sugar together until pale yellow and fluffy.
- Stir in yogurt, canola oil and vanilla.
- In a seperate bowl, combine flour, baking powder and salt.
- Gradually add the dry ingredients into the wet and stir until fully combined, be sure to scrape the bottom and sides.
- Toss the blueberries in 2 Tbsp of flour until all are evenly coated, then add them to the muffin batter and gently fold them in being careful not to crush them.
- Make the streusel by mixing flour, brown sugar and cinnamon, then cut the butter in until a crumble forms.
- Scoop the muffin batter into the tins so they’re half way full, then add one tablespoon of blueberry lemon curd to the center.
- Add another small scoop of muffin batter just to cover the lemon curd.
- Top each muffin with a scoop of struesel.
- Place the muffin tins in your preheated oven and immediately turn the heat down to 375°F.
- Bake 15-20 minutes, or until a tooth pick or cake tester is inserted and comes out clean.
- Allow the muffins to cool slightly before removing them from the tins.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!