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Blueberry Muffins with fruit curd



I adore muffins on the weekend. Something about smelling them bake as I sip my coffee is both torturous and delightful. I especially like jumbo muffin pans; I can have a much larger muffin and still say to myself later, “Well, I only had 1 muffin.” You can bake these in a standard 12 cup muffin pan; reduce the baking time to 18 to 20 minutes.

This recipe is all about what you have on hand, and it ripe for substitutions. If you have fresh blueberries, use those. If you prefer another fruit, be my guest! If you do not normally have sour cream, you can substitute full-fat greek yogurt. If you do not have self-rising flour, you can easily make it (For every cup of all-purpose flour, add 1 1/2 teaspoons baking powder and1/4 teaspoon salt). I like to have self-rising flour on hand because it enables me to be lazy when groggily prepping muffin batter in the morning. 

I also like this recipe because it allows me to use up leftover fruit curds that I have on hand, but you can use store bought as well, or skip the curd entirely. Passionfruit, orange and lemon all work marvelously with blueberries. If you do skip the fruit curd, I would reduce the self-rising flour by 1/4 cup.

I love to enjoy these fresh and warm from the oven, but they keep a few days on the counter in an airtight container, or you can freeze them for up to three month, and reheat them when you need something delicious right away! Enjoy!


Ingredients:
Muffins:
6 tablespoons softened butter
3/4 cup sugar
2 eggs
1/2 cup sour cream
1/2 teaspoon lemon zest
1 1/2 cup self-rising flour
1 cup frozen blueberries
6 tablespoons passionfruit or lemon curd

Streusel:
4 tablespoons cold butter
3/4 cup flour
3/4 sugar
1 tablespoon cinnamon
1-2 tablespoons lemon juice

Method:
Spray a jumbo muffin pan with baking spray and preheat your oven to 350 degrees F.

For the streusel, combine the flour, sugar and cinnamon and whisk together. Cut in the butter until the mixture resembles coarse crumbs. Add one to two tablespoons of lemon juice and pinch the crumbs together so you get large bits of streusel crumbs. Set aside.

Toss your frozen blueberries with a few tablespoons of you 1 1/2 cups self-rising flour. Set aside.

Cream together your softened butter and sugar. Add your eggs one at a time, then your sour cream and lemon zest. 

Add the flour to the wet ingredient and mix to just combine, then fold in your flour-coated blueberries.

Using an ice cream dishes, fill each jumbo muffin cup. Spoon 1 tablespoon of passionfruit or lemon curd onto the muffin batter; use a thin spatula to swirl it in. Top each muffin with a generous portion of streusel.




Bake in the oven for 35 minutes, then let cool for 10 minutes in the pan. Enjoy or cool completely on a wire rack.

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