These delicious tangy blueberry muffins have a crunchy topping are just bursting with blueberries and lemon curd, best served warm and fresh from the oven. Easy and quick to make they are perfect for a breakfast or a teatime treat.

  • Preheat the oven to 220c/200c fan/gas 6.
  • Line a deep muffin tin with paper cases.
  • Place the butter in a small pan and melt, allow to cool for a few minutes.
  • Wash the blueberries and pat dry, toss in a little flour.
  • Sift the flour and bicarbonate of soda into a large bowl. Stir in the caster sugar, blueberries and lemon zest.
  • Beat the eggs, add the milk and melted butter, mix together and pour into the flour mixture. Mix together quickly and lightly, the mixture should still look a bit lumpy.
  • Divide between the muffin cases, make a little indent and place a teaspoon of lemon curd on the top of each one, sprinkle with the demerara sugar.
  • Bake for approx 20 mins until risen and golden. Cool for at least a few minutes before enjoying.


  • 100g butter
  • 200g BerryWorld Blueberries
  • 250g self rasing flour
  • 1 tsp bicarbonate of soda
  • 100g caster sugar
  • Zest of 1 lemon
  • 2 free range eggs
  • 150 ml semi skimmed milk
  • 10 tsp lemon curd
  • 6 tsps Demerara sugar


per 1 cup Per Serving
Energy (kcal) 257
Sugar (g) 27,8
Fat (g) 10.3
Saturated Fat (g) 5.8
Salt (g) 0.7