Saturday, 5 October 2013

Blueberry and Lemon Curd Muffins

There is a cafe near the lab that has the most amazing blueberry lemon muffins, but as with any cafe brought muffin they are really expensive and absolutely loaded with sugar. So I decided to try and write a healthier version of  this muffin flavour and this is what I came up with, no sugar and no butter but full of flavour.

My friends got stuck right in almost as soon as they came out of the oven and their comments were very positive. I waited until after they had eaten their muffins to tell them that there was no sugar or butter and they said they would have never guessed and that it tasted better than most muffins they have brought in stores.

My boyfriend doesn't like blueberries so I set aside a quarter of the batter before adding blueberries and added raspberries to his instead. They look like they turned out well! Once he has tasted them I will let you know how that combination turned out.

Blueberry Lemon Curd Muffins

Makes 12

2 Cups self raising flour
1/4 Cup Stevia (or 1 Cup of sugar if you want)
1 egg
1/4 Cup apple sauce
1 1/4 Cup skim milk
1 tsp grated lemon rind
2 tsp lemon juice
1 1/4 Cup blueberries (fresh or frozen, if using frozen they don't need to be thawed)
12 tsp lemon curd

1. Preheat oven to 200°C and grease or line a 12 hole muffin tin

2. Mix all the ingredients except the lemon curd in a large bowl until just combined.

3. Place about a tablespoon full of mixture into each hole of the tin, add 1 tsp of lemon curd per hole:

4. Cover the lemon curd with the remaining batter and bake for about 15 minutes.

Nutritional Information

Calories 98
Carbs    18 g
Fat         1 g
Protein   3 g


  1. Can I start putting in requests for when I'm back in NZ now? Yum!!