Blueberry Lemon Curd Muffins


My first attempt at these muffins tasted great but looked less than was hilarious and I've now sworn off glaze forever and ever. But they're back and better than ever with a crunchy crumble topping that is much more appealing (trust me).


For the muffins:
1/3 cup melted butter
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons lemon curd
2 teaspoons lemon zest
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries

For the crumble topping:
1/2 cup brown sugar, packed
1/2 cup all purpose flour
1/2 teaspoon cinnamon
1/4 cup (1/2 stick) salted butter, softened

Preheat oven to 350 degrees. 
Line a standard size muffin tin with liners (recipe makes 12 muffins). In a large bowl combine butter, sugar, eggs, vanilla, lemon curd and lemon zest. Whisk together until a smooth mixture forms. 
Add in the flour, baking powder, salt and milk and stir until just combined. 
Fold in the blueberries. 
Spoon the batter into the muffin tin (about 1/3 cup batter per wrapper). In a medium size bowl combine the brown sugar, flour, cinnamon and butter and stir until a coarse sand type texture forms. 
Place the crumble topping over the batter in the pan, about a tablespoon per muffin. 
Bake at 350 for 25 minutes and allow to cool in the pan.

Erika Turk