Blueberry Muffins with Lemon Cream and Toasted Meringue
These blueberry muffins are transformed into a delightful treat with a hidden lemon cream center and a toasted meringue topping. Soft, tender, and full of flavor, these muffins are perfect for any occasion.
Ingredients
Muffin Ingredients
- 200 g all-purpose flour Provides the structure for the muffins.
- 100 g sugar Sweetens the muffins.
- 1 pinch salt Enhances flavor balance.
- 2 tsp baking powder Helps the muffins rise.
- 60 g melted butter Adds richness and moisture.
- 1 large egg Provides structure and texture.
- 80 ml milk Creates a tender crumb.
- 80 g yogurt Adds moisture and a slight tang.
- 1 tbsp lemon juice Enhances the lemon flavor.
- 1 tbsp lemon zest Infuses the muffins with a fresh, citrus aroma.
- 150 g blueberries Adds juiciness and natural sweetness.
Lemon Cream Ingredients
- 3 large egg yolks Forms the base of the creamy lemon filling.
- 250 ml milk Used to make the creamy lemon filling.
- 80 ml lemon juice Gives the cream its tangy flavor.
- 180 g sugar Sweetens the lemon cream.
- 50 g cornstarch Thickens the lemon cream.
- 1 lemon zest Adds fresh citrus flavor to the filling.
Meringue Ingredients
- 125 g sugar Sweetens the meringue.
- 65 g egg whites The base of the meringue.
- 25 ml water Used to create a sugar syrup for the meringue.
Instructions
Steps
- Whisk together egg yolks, lemon juice, milk, sugar, cornstarch, and lemon zest in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency. Remove from heat and refrigerate until cool.
- In a large bowl, combine flour, sugar, salt, baking powder, and lemon zest. In a separate bowl, whisk together melted butter, egg, milk, yogurt, and lemon juice. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. Gently fold in blueberries.
- Fill muffin liners 3/4 full with muffin batter. Using a spoon, add a tablespoon of lemon cream into the center of each muffin.
- Preheat the oven to 200°C (390°F) and bake for 25 minutes, or until the tops are golden and a toothpick inserted into the edge (not the cream center) comes out clean.
- In a small saucepan, combine sugar and water. Heat until it reaches 115°C (240°F) on a candy thermometer. Meanwhile, beat egg whites until soft peaks form. Slowly add the sugar syrup to the egg whites while continuing to beat until stiff peaks form.
- Transfer the meringue to a piping bag and pipe onto the cooled muffins. Lightly toast the meringue with a kitchen torch or briefly broil in the oven until golden brown.
Notes
- If you don’t have a kitchen torch, you can broil the meringue in the oven for a few seconds, but be careful not to burn it.
- If you want to save time, you can prepare the lemon cream in advance and refrigerate it overnight.