Phenomenal Phoods

Blueberry Lime Muffins

Ingredients:

For the lime curd:

• 4 egg yolks
• 2/3 cup sugar
• Zest from 3 limes
• 1/3 cup lime juice
• 4 tablespoons butter, room temperature

For the muffins:

• 1/2 cup butter, melted and cooled slightly
• 1 teaspoon vanilla
• 3/4 cup sugar
• 2 eggs
• 1/2 cup milk
• 1/4 cup half & half or heavy cream
• 1 tablespoon white vinegar
• 2 cups flour
• 1 teaspoon baking powder
• 1 cup lime curd (recipe above)
• 1 cup blueberries
• 3 tablespoons sugar
• Zest of 1 lime

Instructions:

For the lime curd:

1. Whisk together the egg yolks, sugar, zest and lime juice in a heat proof bowl.
2. Place bowl over a pot filled with about an inch of simmering water on medium-low heat.
3. Whisk until thickened, 8-10 minutes.
4. Remove from heat and add butter, 1 tablespoon at a time, stirring until melted and combined.
5. Cover with plastic wrap and let cool.

For the muffins:

1. Preheat oven to 350 degrees F. and line a muffin tin with papers.
2. Whisk together the butter, vanilla, sugar, eggs, milk, half & half and vinegar.
3. Combine the flour and baking powder in a separate bowl. Fold in 1/2 cup of blueberries (reserve the other 1/2 cup to sprinkle on top).
4. Add the flour mixture to the wet ingredients, stirring just until combined. Don't overmix! It is ok for it to still be a lumpy mixture.
5. Scoop about 1 tablespoon of the muffin batter into each muffin cup.
6. Add 1 teaspoon of lime curd right in the middle of each (or you can just swirl the lime curd into the batter if you prefer).
7. Spoon another tablespoon of the muffin batter on top, making sure that the lime curd is completely enclosed to prevent it from running out when baking. Muffin cups should be filled 3/4 of the way.
8. Top with a few more blueberries. Combine the remaining 3 tablespoons of sugar and lime zest and sprinkle overtop of the muffins.
9. Bake at 350 for 20 minutes or until a toothpick comes out clean.
10. Serve with extra lime curd.