Blueberry Corn Muffins with Lemon Curd
|Category:||Breakfast, Brunch, Muffins|
|Number of Servings:||12 servings|
1 cup plain cornmeal
1 cup all-purpose flour
1/2 cup sugar
2½ teaspoons baking powder
¼ teaspoon salt
1 cup buttermilk
6 tablespoons unsalted butter melted
1 large egg, lightly beaten
1⅔ cup blueberries, fresh or frozen, drained
½ teaspoon lemon zest grated
2 teaspoons grated lemon zest
1½ cups sugar
5 large egg yolks
½ cup fresh lemon juice
⅛ teaspoon salt
½ cup unsalted butter, melted
Preheat oven to 400°. Line 12 muffin cups with paper liners.
Sift cornmeal, flour, sugar, baking powder, and salt into mixing bowl.
Make a well in center of dry ingredients and pour in buttermilk, melted butter, and egg.
Stir just until combined. Fold in blueberries and lemon zest, fill lined muffin cups, and bake 20 to 25 minutes.
Serve with Lemon Curd that was prepared and refrigerated in advance.
Combine zest and sugar in food processor. Pulse to mince zest, then process until zest is as fine as sugar.
Add egg yolks, lemon juice, and salt, and process 10 seconds. With machine running, add melted butter.
Transfer mixture to double boiler and cook over low heat until thickened. Cool and refrigerate.