Lemon Curd Blueberry Muffins
Recipe By: HOLIST
Gut-friendly and bursting with flavour — these Sourdough Blueberry Muffins get a slow ferment for extra digestibility, then get filled with silky homemade lemon curd for a bakery-worthy finish.
Sourdough Blueberry Muffins with Lemon Curd Filling
Category Baking
Servings 6-8 Muffins
Prep Time 15 Minutes
Ferment Time 4 Hours
Ingredients
- For The Fermented Muffin Batter (Day 1)
- 90g Active Sourdough Starter (fed)
- 200g Plain or Spelt Flour
- 50g Collagen (optional, adds protein + flavour)
- 80g Butter or Ghee, Melted
- 80g Greek Yoghurt
- 1 Egg
- 80g Maple Syrup or Honey
- 1 Tsp Vanilla Extract
- Zest of 1 Lemon
- Pinch of Salt
- For The Fermented Muffin Batter (Day 2)
- ½ Tsp Baking Soda
- 1½ Tsp Baking Powder
- 150g Frozen Wild Blueberries (do not thaw)
- For The Lemon Curd Filling (after baking)
- 2 Eggs
- 2 Egg Yolks
- ½ Cup Lemon Juice (~2 lemons)
- Zest of 1 Lemon
- ⅓ Cup Maple Syrup or Honey
- 60g Butter or Ghee (cut into cubes)
- Pinch of Sea Salt
Directions
For the Muffins: In a large bowl, whisk together all the fermented batter ingredients until smooth.
Cover with a plate or wrap and let ferment at warm room temperature (24–26°C) for 4 hours.
Preheat oven to 180°C (350°F). Line a muffin tin with paper cases.
Gently stir the baking soda and baking powder into the fermented batter.
Fold in the frozen wild blueberries — don't overmix.
Divide the batter evenly among the muffin cups.
Bake for 20–25 minutes, or until the tops are golden and a skewer comes out clean.
Cool the muffins fully on a wire rack.
For the Lemon Curd: In a saucepan, whisk the eggs, yolks, lemon juice, zest, sweetener, and salt.
Place on low heat and stir constantly until thickened (6–10 minutes).
Remove from heat and whisk in the butter cubes until smooth. Strain through a sieve for extra silky texture. Chill before using.
For Assembly: Once the muffins are completely cool, use a small knife or the back of a spoon to make a small well in the centre of each
Back to Blog