Delicious, not too sweet muffins infused with a swirl of lemon curd and pops of plump blueberries.
Preheat oven to 180 C
Line two muffin trays with 18 cupcake liners (or spray with canola oil spray if not using paper liners)
In a medium bowl, using a hand whisk, beat together egg, oil, vanilla, sour cream and milk
In a separate bowl, sift flour, bicarb and baking powder
Rub lemon zest into sugar until fragrant. Add to dry ingredients
Carefully pour wet mix into dry mixture. Stir with spatula until only just combined.
Spoon into muffin trays until each is 2/3 full
Take a generous teaspoon full of lemon curd and swirl one into each muffin
Place half a dozen or so blueberries into each muffin, pushing some underneath the mix and leaving others on the top.
Add a sprinkle of toasted coconut flakes on top
Bake in moderate oven for 18 minutes or until brown and firm to touch
Rest trays on wire rack until cool. Best eaten freshly baked or on same day.