Blueberry Stuffed Lemon Muffins

In my cookbook, I do have a recipe for muffins like these but the difference, by accident this morning, was to change  up the muffin just a little bit. I used buttermilk rather than milk and made 3 layers of the batter. Watch!

• 2 cups flour
• 1/2 cup sugar
• 3 tsp. baking powder
• pinch of salt
• Rind of a lemon or lime, if you prefer
• 1 large egg
• 1 cup buttermilk
• 1/4 – 1/2 cup milk
• 1/2 cup melted butter
• 1 cup fresh blueberries
• lemon curd, or lime if you want to

Preheat oven to 425 degrees. Either grease or use the really large parchment ‘flour-like’ paper cups.

Mix together the dry ingredients. Melt the butter, add 1 cup of the buttermilk to it and whisk in the egg until absorbed. Add the wet ingredients into the dry mixture, stir to mix well. You may need to add a little more milk -a tbsp. at  a time- to get the right consistency. Carefully add the blueberries.

Fill the cups with a scoop of the batter, add a tsp. or so of lemon curd in the centre, then another scoop of the batter. Here, again, add a tsp. of lemon curd and now equally add the batter to top of the muffins. This recipe will make 6 LARGE muffins.

While these were cooling, I wanted to taste to see if they were okay. While still a bit warm, I cut one if half and ‘tasted it’. Walked around the kitchen for a moment and went back and finished the other half. Without a word of a lie, this is probably the very best muffin I have yet to make.

Try it out. You will love it.