I always look forward to blueberry season because it gives me an excuse to bake recipes like these Blueberry Lemon Muffins. One morning, I had a bowl of fresh blueberries on the counter and a few lemons waiting to be used, so I decided to combine them in a batch of muffins. After adding a lemon curd filling and a blueberry glaze, they turned out even better than I had imagined.
Every muffin is filled with juicy blueberries, a bright lemon curd center, and finished with a smooth lemon glaze and blueberry sauce. They’re a wonderful choice for breakfast, brunch, afternoon tea, or whenever you’re in the mood for a homemade baked treat. If you love fruit-filled desserts, be sure to try my Lemon Blueberry Cheesecake Cookies and Lemon Curd Cookies .
Blueberry Lemon Muffins Recipe
Ingredients
Equipment
Method
- In a saucepan, cook the eggs, egg yolks, caster sugar, unsalted butter, lemon juice, and lemon zest over low heat, stirring constantly until the mixture is thick and smooth, about 7–10 minutes. Strain the lemon curd, let it cool, then refrigerate until chilled.
- In a small saucepan, cook the fresh blueberries and sugar over medium heat for 5–6 minutes, stirring occasionally until the sauce thickens. Strain, let it cool completely, and set aside.
- Melt the butter in a large mixing bowl.
- Add the caster sugar and whisk until well combined.
- Add the eggs and whisk until smooth.
- Add the heavy cream and whisk until fully incorporated.
- Stir in the lemon zest and lemon juice until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients.
- Add the Greek yogurt and milk, then mix until a smooth batter forms.
- Toss the fresh blueberries with a small amount of all-purpose flour until lightly coated.
- Gently fold the coated blueberries into the batter.
- Divide the batter evenly among the paper-lined muffin cups.
- Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven. Continue baking for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes.
- Fill the center of each cooled muffin with the chilled lemon curd.
- In a small bowl, whisk together the powdered sugar, lemon curd, and heavy cream until smooth and glossy.
- Spoon the lemon blueberry glaze over each muffin.
- Drizzle the blueberry sauce over the glaze.
- Let the glaze set for a few minutes, then serve and enjoy.
Nutrition
Tried this recipe?
Let us know how it was!These Blueberry Lemon Muffins are filled with fresh blueberries, homemade lemon curd, and finished with a smooth lemon glaze and blueberry sauce. Every bite brings together bright citrus and sweet blueberries in a soft, bakery-style muffin that’s perfect for breakfast, brunch, or dessert.
I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.