Blueberry Lemon Curd Muffins (100% whole grain, dairy-free)

These moist, zingy and light blueberry lemon curd muffins are sure to brighten your day! Can also be made dairy-free.

These blueberry muffins are stuffed with lemon curd and are made healthier with whole grains!

Now that we have Valentine’s Day out of the way, I can go back to celebrating all things lemony!

I was in the mood to stuff things a few weeks ago. And because I had so much leftover lemon curd and there was an awesome sale on blueberries, how could I not go with blueberry lemon curd muffins? :)

So the question was how to stuff the muffins. I did some googling to see if more people piped lemon curd into muffins after baking or if they did it how I wanted to do it – which is by filling the muffin liners half-way with batter, dolloping a tablespoon of curd into the center, and then pouring in more batter. I couldn’t really find anyone who did it this way and I can’t understand why. It’s so easy! And you don’t need to get out a piping bag. I’ll do anything to avoid doing more cleaning!

100% whole grain blueberry lemon curd muffins!

I’ve made these blueberry lemon curd muffins with white whole wheat, whole spelt and regular whole wheat flour. The muffins came out great with each one, but if you don’t like the whole grain taste, definitely go with white whole wheat! Or whole spelt. There’s quite a bit of lemon zest in there which covers up the whole grain taste, but not completely with regular whole wheat.

I really didn’t care about the calories when I was making these muffins but if you do care, you’ll probably want to avoid the streusel. And lemon curd. But that’s all the fun, isn’t it? ;) I vote for eating one of these with some fruit on the side, rather than eating 4 muffins and nothing else. Which is usually how I roll.

Blueberry muffins are great on their own but the lemon curd is a such a fun surprise. You can’t tell that these are lemon curd blueberry muffins just by looking at them.

These 100% whole grain lemon curd muffins are bright, cheery and so delicious!

If lemon isn’t your thing (I’m really sorry because that’s all I’m really interested in right now!) you can make these lime curd muffins! Or even orange curd muffins. Replace the lemon zest, extract and curd with lime or orange zest, extract and curd. I bet an orange curd version with strawberry chunks instead of blueberries would be amazing. :)

These blueberry muffins stay soft for days and they’re also vegan if you skip the lemon curd and streusel. If you need a dairy-free alternative, make sure to use my homemade honey sweetened and dairy-free lemon curd.

Blueberry Lemon Curd Muffins (100% whole grain, dairy-free)

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Rated 5.0 by 1 reader
Blueberry Lemon Curd Muffins (100% whole grain, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 muffins

Ingredients

    For the muffins:

  • 2¼ cups (281 grams) white whole wheat, whole spelt, or whole wheat flour
  • ¾ cup (176 grams) unrefined sugar
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon lemon zest
  • 1¼ cup (3 dl) blueberries, fresh or frozen
  • 1 teaspoon lemon extract
  • ⅓ cup canola oil or light olive oil
  • 1½ cups (354ml) buttermilk1
  • 1 cup lemon curd
  • For the streusel:

  • ½ cup (100 grams) unrefined sugar
  • ½ cup (50 grams) rolled oats
  • ⅓ cup + 1 tablespoon (50 grams) white whole wheat, whole spelt or whole wheat flour
  • 4 tablespoons (56 grams) cold unsalted butter (or coconut oil for a dairy-free version)

Directions

  1. First, prepare the streusel. Mix all the ingredients together until it resembles coarse crumbs. You can use a pastry cutter but I prefer to use my fingers.
  2. Preheat the oven to 400°F (205°C) and line 2 muffin pans with 16 muffin liners.
  3. In a large bowl, mix together all the dry ingredients, including the blueberries.
  4. In a medium bowl, mix together the lemon extract, oil, and buttermilk.
  5. Add the wet mix to the dry mix and stir just until combined.
  6. Fill the muffin liners halfway, dollop 1 tablespoon of lemon curd on top, and then fill with more batter, almost all the way to the top.
  7. Sprinkle the streusel over the tops of the muffins.
  8. Bake the muffins for 18 - 20 minutes or until a toothpick comes out clean. Make sure not to insert the toothpick in the very center where the curd is! It'll come out wet, if you do.
  9. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
  10. Cover and refrigerate in an airtight container for up to 5 days.

Notes

  1. To make dairy-free and vegan buttermilk: add 1 tablespoon of lemon juice or apple cider vinegar to a 1 cup measuring cup. Fill with milk of choice. Add another 1½ teaspoons of lemon juice or apple cider vinegar to a ½ cup measuring cup. Fill with milk of choice. There's your 1½ cups of dairy-free and vegan buttermilk!

Muffin recipe adapted from 100% Whole Wheat Blueberry Muffins from King Arthur Flour

Recipe by  | www.texanerin.com

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31 comments on “Blueberry Lemon Curd Muffins (100% whole grain, dairy-free)” — Add one!

  • Laura says
    April 24, 2014 @ 6:49 am

    So excited to find this recipe. Came home from my sister in law’s house (she made awesome muffins) craving muffins and so made some seriously delicious blueberry muffins. Which we plowed through. But they were so unhealthy! We might as well have been eating cake lol. It is hard to find whole grain blueberry muffin recipes! And lo! there yours were! So happy–pinning now. Will probably try with and without lemon curd–because you are right, sometimes you need to splurge!

    Reply
    • Erin replies to Laura
      April 25, 2014 @ 10:15 am

      Well, these are almost cake with all the filling and streusel. ;) I hope that you’ll enjoy them! We really did love them. And thanks for pinning! :)

      Reply
  • Laura @ Laura's Culinary Adventures says
    March 4, 2014 @ 10:16 pm

    Yum! My favorite parts are the lemon curd center and struessel top!

    Reply
  • Anna (Hidden Ponies) says
    February 23, 2014 @ 4:08 pm

    Streusel should neevvvverrr be avoided – it makes the muffin! These are gorgeous, I love that lemon surprise in the middle!

    Reply
  • Maria G.
    ♥♥♥♥♥
    says
    February 22, 2014 @ 8:50 pm

    It will be a new recipe for my muffin collection. Muffins are perfect for any tea party. These ones should be a nice decision for a Sunday breakfast for the whole family. How did you invent this recipe?

    Reply
    • Erin replies to Maria G.
      February 23, 2014 @ 2:44 pm

      I just wanted something to use my lemon curd on or rather – in. ;) Thanks so much, Maria! I hope you get a chance to make them. :)

      Reply
  • Julia | JuliasAlbum.com says
    February 21, 2014 @ 4:46 am

    Erin, what an amazing healthy version of blueberry muffins! And I love lemon flavor in muffins – what a great idea to use lemon curd! By the way, I just made and posted my own version of blueberry muffins too!

    Reply
  • Jessica @ Portuguese Girl Cooks says
    February 20, 2014 @ 3:20 pm

    I just bought a huge bag of lemons and they are destined for these muffins!

    Reply
  • Jessica @ A Kitchen Addiction says
    February 18, 2014 @ 8:57 pm

    I can’t get enough lemon right now! Love the lemon curd filling!

    Reply
  • Erin @ Dinners, Dishes, and Desserts says
    February 18, 2014 @ 5:32 pm

    Oh, lemon curd! What a fun surprise!

    Reply
  • Jennie @themessybakerblog says
    February 18, 2014 @ 4:59 pm

    I like your dollop method. I don’t mind a piping bag, but your way sounds much easier. And, less clean up. These look beautiful.

    Reply
    • Erin replies to Jennie @themessybakerblog
      February 19, 2014 @ 9:01 am

      Oh, goodness, no. Half-full piping bags sit around for weeks. Then I find them. And they’re nasty. Perhaps if I weren’t such a bad cleaner-upper. ;)

      Reply
  • Kelly @ hidden fruits and veggies says
    February 18, 2014 @ 4:28 pm

    Lemon curd, my weeaaaknesss!! Also, streusel. Apparently I have a lot of weaknesses, and you bundled them all up in this muffin. They sound SO tasty.

    Reply
  • Kelli @ The Corner Kitchen says
    February 18, 2014 @ 4:01 pm

    Any muffin that involves lemon curd & streusel topping has my name alllll over it! These are amazing, Erin!

    Reply
  • Cookin Canuck says
    February 18, 2014 @ 2:35 pm

    Lemon curd is one of the best kinds of surprises! Blueberries and lemon are just made for each other.

    Reply
  • Stacy | Wicked Good Kitchen says
    February 18, 2014 @ 2:31 pm

    LOVE the addition of lemon curd, Erin! Also, I love that these superb blueberry muffins are dairy free. Thanks for sharing!

    Reply
  • Erin | The Law Student's Wife says
    February 18, 2014 @ 6:13 am

    Totally envious of your sale on blueberries! I can handle a jar of lemon curd with a spoon, so the idea of finding some hiding in my muffin is 100% delightful :)

    Reply
  • Marta @ What should I eat for breakfast today says
    February 17, 2014 @ 10:54 pm

    It sounds amazing, I love that it’s healthy plus a lemon flavour is a big advantage. i am having a crazy period lately, traveling to Poland and working hard before my holiday in Sydney. I hope to meet you soon for chatting and maybe baking? I know I am not a good friend, I am honestly busy. Big hug to you, my talented friend.

    Reply
  • Katrina @ Warm Vanilla Sugar says
    February 17, 2014 @ 9:51 pm

    I am such a sucker for lemon curd! These muffins look so tasty! Almost like dessert :)

    Reply

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