Blueberry & Lemon Curd Muffins – a delicious recipe with butter, sugar, eggs, coconut milk, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl cream together the butter and sugar until totally combined, add the eggs and continue to mix.
2
Next add the coconut milk and vanilla.
3
Once the mixture is fully combined begin to add the flour, baking powder, oats, salt and cinnamon and stir to form a batter.
4
Add the zest of half a lemon and the blueberries and gently fold the fruit into the mixture.
5
Fill muffin cases half way with the mixture, put around a 1/4 teaspoon of lemon curd in each one and then continue to fill the muffins to the top (this will put the lemon curd in the middle which will melt into the sponge during cooking!)
6
Sprinkle the tops with a little oats and then placed in a 180 c oven for around 22 minutes or until a light golden brown.
7
Leave to cool in the tray for 10 minutes and then transfer to a cooling rack to fully cool
742
kcal
Calories
30
g
Fat
106
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1/2 cup butter, 1 cup sugar, 2 eggs, 1/2 cup coconut milk, and more.
Yes, Blueberry & Lemon Curd Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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