Mar 12, 2016

Blueberry Lemon Curd Muffins with Streusel

Prep Time: 10 mins
Cook Time: 25 mins
These muffins have plenty of juicy blueberries in each one with the addition of lemon curd make these muffins sweet and tangy.

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These are my favorite blueberry muffins! The muffins have plenty of juicy blueberries in each one with the addition of lemon curd make these muffins sweet and tangy. It’s so hard not to keep eating the raw streusel topping on it’s own (I usually have to make extra). The addition of buttermilk helps to keep the muffins extra moist.

Tip: cut your muffins in half and broil them, until toasted then slather them with butter.

Blueberry Lemon Curd Muffins with Streusel Topping

Key Ingredients in This Recipe

  • Blueberries – Blueberries are in season from April to to October though June and July is when they are at their peak. The sweet/ tart berries contrast with the tart lemon curd and make the perfect addition to these muffins traditionally served for breakfast.
  • Lemon curd – Lemon curd is creamy, tangy and sweet making it the perfect addition to these muffins. It’s made using egg yolks, lemons, sugar, salt and butter.
  • Buttermilk – The typical American buttermilk is low-fat. It also has a rich, tangy flavor and a texture more similar to sour cream or yogurt than cream or milk. The buttermilk works to keep the muffins extra moist as they cook. Substitute with sour cream if needed.
  • Streusel topping – The combination of oats, sugar, a bit of cinnamon adds a crunchy topping to the muffins. This streusel can be omitted and the muffins can be topped solely with the turbinado sugar if desired.
  • Turbinado sugar – Also known as sugar in the raw, it’s minimally processed, evident in the larger granules. It comes from the first pressing of sugar cane and thus retains that natural, richer flavor. Because of the bigger granules of sugar it’s often used for finishing desserts. I like using it in this recipe because it adds a bit more flavor though it can easily be swapped out with granulated sugar.
Blueberry lemon curd muffins with streusel batter

How to Make Blueberry Muffins

  1. Make the streusel topping. In a small mixing bowl whisk together the flour, sugar, and cinnamon. Cut the softened butter into small ½” cubes and use a spoon or your hands to combine the butter into the sugar mixture. Add the oats and thoroughly combine. Set aside.
  2. Prepare a muffin tin. Preheat oven to 375°F. Spray or line a 12-cup standard muffin tin with paper liners.
  3. Sift together the dry ingredients. In a medium mixing bowl, sift together the flour, baking powder, baking soda and salt.
  4. Beat the butter and sugar. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and sugar together until creamy.
  5. Add eggs. Working one egg at a time, add to the batter, beating well after each addition. Add the vanilla and continue to mix until combined. 
  6. Add buttermilk and dry ingredients. Alternate slowly adding the flour mixture and the buttermilk to the egg mixture, beginning and ending with the flour mixture. Mix until completely combined and smooth. Using a rubber spatula gently fold in the lemon curd and then the blueberries.
  7. Add to prepared muffin tin. Divide the batter among the prepared cups, filling each cup to the top. Sprinkle the streusel crumb topping over each muffin as well as the turbinado sugar.
  8. Bake the muffins. Bake until the muffins are golden brown on top, about 25 to 30 minutes, rotating the pan halfway through cooking.
  9. Cool. Remove the muffins to a wire rack to cool. Serve warm or at room temperature.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these

blueberry lemon curd muffins with streusel recipe from cooking with cocktail rings

Blueberry Lemon Curd Muffins with Streusel Topping

Print Pin
Prep Time 10 mins
Cook Time 25 mins
Serves 1 dozen

Ingredients:

For the streusel topping:

  • 2 tablespoons all-purpose flour
  • 3 tablespoons dark brown sugar
  • 2 tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 3 tablespoons unsalted butter, softened at room temperature
  • ¼ cup old-fashioned oats

For the muffins:

  • cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon baking soda
  • ½ teaspoon table salt
  • ½ cup unsalted butter, softened at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3 tablespoons lemon curd
  • 2 cups fresh blueberries
  • 1 tablespoon turbinado sugar (sugar in the raw)

Instructions:

For the streusel topping:

  • In a small mixing bowl whisk together the flour, sugar, and cinnamon. Cut the softened butter into small ½” cubes and use a spoon or your hands to combine the butter into the sugar mixture. Add the oats and thoroughly combine. Set aside.

For the muffins:

  • Preheat oven to 375°F (190ºC). Spray or line a 12-cup standard muffin tin with paper liners.
  • In a medium mixing bowl, sift together the flour, baking powder, baking soda and salt. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and sugar together until creamy.
  • Add the eggs, one at a time, beating well after each addition. Add the vanilla and continue to mix until combined. 
  • Alternate slowly adding the flour mixture and the buttermilk to the egg mixture, beginning and ending with the flour. Mix until completely combined and smooth. Using a rubber spatula gently fold in the lemon curd and then the blueberries.
  • Divide the batter among the prepared cups, filling each cup to the top. Sprinkle the streusel crumb topping over each muffin as well as the turbinado sugar.
  • Bake until the muffins are golden brown on top, about 25 to 30 minutes, rotating the pan halfway through cooking.
  • Remove the muffins to a wire rack to cool. Serve warm or at room temperature.

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  1. Sorry…your ingredients call for buttermilk but no where does it say buttermilk in your directions. Please clarify! I’d like to make these tonight!

    • Olivia, I am so sorry for the inconvenience! I have corrected the recipe, you add the buttermilk and flour mixture after beating the eggs. Thank you for noticing.

      Best,
      Kylie

  2. i love lemon/blueberry things, especially when there’s streusel involved! and folding lemon curd in- sounds like a great way to add lemon oopmh and a bit of creaminess 😍