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Blueberry Lemon Curd Muffins with Streusel Topping

These 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.
Course Breakfast
Cuisine American
Keyword blueberry, citrus, curd, fruit, lemon, muffin, streusel
Prep Time 10 minutes
Cook Time 25 minutes
Servings 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.