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Lemon and Blueberry Muffins

Delicious, not too sweet muffins infused with a swirl of lemon curd and pops of plump blueberries.

Prep Time 15 minutes
Cook Time 18 minutes
Author Anna Hogbin


  • 1 egg
  • 1/2 cup vegetable oil
  • 1 tsp vanilla bean paste
  • 1/2 cup sour cream
  • 1 cup milk
  • 1/2 cup lemon curd * approx
  • 2 cups plain flour * substitute with gluten free flour if desired
  • 1 tsp bicarb soda
  • 1 tsp baking powder
  • 1 cup castor sugar
  • 1 lemon zest
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup toasted coconut flakes optional


  1. Preheat oven to 180 C

  2. Line two muffin trays with 18 cupcake liners (or spray with canola oil spray if not using paper liners)

  3. In a medium bowl, using a hand whisk, beat together egg, oil, vanilla, sour cream and milk

  4. In a separate bowl, sift flour, bicarb and baking powder

  5. Rub lemon zest into sugar until fragrant. Add to dry ingredients

  6. Carefully pour wet mix into dry mixture. Stir with spatula until only just combined.

  7. Spoon into muffin trays until each is 2/3 full

  8. Take a generous teaspoon full of lemon curd and swirl one into each muffin

  9. Place half a dozen or so blueberries into each muffin, pushing some underneath the mix and leaving others on the top.

  10. Add a sprinkle of toasted coconut flakes on top

  11. Bake in moderate oven for 18 minutes or until brown and firm to touch

  12. Rest trays on wire rack until cool. Best eaten freshly baked or on same day.