Blueberry Lemon Surprise Muffins

I recently day dreamed about making blueberry muffins with a bit of lemon curd floating inside so I decided to make them this weekend with my kids. The lemon curd blended in with the cake instead of floating in the center but it didn't matter because they were so delicious. The sweet blueberries with the tart lemon curd were a fantastic addition to this simple muffin recipe. My kids each gobbled up a few muffins and my husband and sister loved them too.

Blueberry Lemon Surprise Muffins:

Recipe and photo by For the Love of Cooking.net

Original recipe from "The complete Cooking Light Cookbook"

• 1 1/2 cups flour
• 1/2 cup of whole wheat flour
• 1/3 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup freshly squeezed lemon juice
• Zest of 1 lemon
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 cup of vanilla low fat yogurt
• 1 large egg, lightly beaten
• 1 1/2 cups fresh or frozen blueberries (divided)
• Lemon curd
• 1 tbsp sugar

Preheat the oven to 400 degrees. Lightly spoon 2 cups of flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup of sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. In a separate bowl, combine lemon juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist. Gently fold in 1 cup of blueberries.

Spoon half of the batter into a muffin tray that has been coated with cooking spray. Add a small spoonful of lemon curd to the top of the batter.

Top the muffins with the remaining batter. Divide the remaining 1/2 cup of blueberries between the muffins; sprinkle 1 tablespoon of sugar evenly over the muffins.

Bake for 17-19 minutes or until tester inserted in center comes out clean. Remove muffins from the pan immediately and place on a wire rack to cool. Slather with butter and enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net