Blueberry and Lemon Curd Muffins

Fluffy, light and indulgent-tasting, homemade muffins really area game-changer when you fancy something sweet without going off-track. I’ve included my two favourite variations of flavours here for you: blueberry and lemon curd, and raspberry and white chocolate. Both are delicious and I go back to each flavour combo time after time. If you have a mixer or food processor, the whole recipe can made in there; if not, a nice big mixing bowl will do.

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Variation – Below is the method for lemon curd and blueberry muffins. If you’d like to try the raspberry and white chocolate version, swap out the lemon, blueberries and lemon curd and instead add 50g white chocolate chips and 100g raspberries, both roughly chopped.

POINTS AND NUTRITIONAL INFORMATION

Makes 16 small muffins or 12 larger muffins

Points 5 (S) or 7 (L) or cals 113 (S) or 151 (L), fat 2.2g (S) or 2.9g (L), carbs 20.4g (S) or 27.3g (L), protein 2.8g (S) or 3.7g (L)

Ingredients

3 tbsp light butter

150g caster sugar

2 eggs

100g fat free Greek yoghurt

200g plain flour

1 tsp bicarbonate of soda

1 tsp vanilla extract

Zest of 1 lemon, juice of half

75g blueberries

6 tsp lemon curd

Method

  1. Preheat the oven to 180°C (fan).
  2. Line one or two muffin tins with 12 muffin cases or 16 cupcake cases.
  3. Begin by beating together the butter and sugar until light and fluffy. Add the eggs and yoghurt and mix again.
  4. Add the flour, bicarbonate of soda, vanilla, lemon zest and juice and beat until well combined. If you are using a food processor, transfer to a bowl at this point.
  5. Fold in the blueberries until evenly distributed. Half-fill each case with the cake mix, then add ½ teaspoon of the lemon curd to each. Top with the remaining batter mixture.
  6. Bake in the oven for 20–25 minutes until nice and golden.


4 thoughts on “Blueberry and Lemon Curd Muffins”

  • I made these yesterday – I’m normally the cook in my house not the baker so I’m always a little nervous, but these were so easy and yummy, served one tonight warmed in the microwave with light Carte D’Or vanilla ice cream, it made a lovely lowish pp desert. Thanks you for the recipes x

    • Ah so pleased you enjoyed Sarah! Thanks for trying 🙂 x

  • Hi Laura,do you know the slimming world syns for all your recipes?
    I have a very sweet tooth, most of the SW cakes/puddings look better then they taste!
    I would love to try all your recipes but I don’t know how to work the syns out,please can you help?
    Thanks Bev

    • Hi Bev, I’m sorry I don’t follow the Slimming World plan or know how they calculate syns. If they have their own calculator you could try popping the ingredients into their to see how they work out? Good luck 🙂

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