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Blueberry, Lavender & Lemon Muffins

Have a lovely 2024! Also, muffins!

30 Dec 2023




24 muffins

Prep time:

20 minutes

Waiting time:

Baking time:


35 minutes

Total time:

55 minutes

It's now 2024 and I could have shared a recipe for something typically NYE like oliebollen or vasilopita, but instead I decided to make something a bit more personal - something that symbolises my hopes and expectations for the coming year. I chose to make muffins :)

Muffins are a simple, unfussy food; there's no need for multiple-hour rising times, extreme temperatures or super precise measurements and you can make them as crazy or simple as you like. I love a good muffin. Inside, I added a loooot of blueberries, which are like little moments of sweet, summery happiness. In the background, you can sense the gentle, soft, soothing flavour of lavender, which is probably my favourite flower. Its scent grounds me, calms me down, makes me feel the world is fresh and clean. And in the centre of the muffin hides a spoonful of lemon curd. Who doesn't like lemon curd?

2024 is going to be an undoubtedly beautiful and special year to be remembered. Sweet, peaceful, yet full of surprises.

Happy new year everyone :)


Lemon curd

  • 4 egg yolks

  • 150 g sugar

  • 1 g salt

  • 2 lemon’s zest

  • 2 lemon’s juice

  • 100 g butter, room temperature


  • 200 g flour

  • 60 g light brown sugar

  • 40 g granulated sugar

  • 7 g baking powder

  • 5 g salt

  • 0.5 lemon's zest

  • 115 g butter, melted


  • 4 g dried lavender flowers

  • 2.5 lemon’s zest

  • 280 g granulated sugar

  • 200 g butter, melted

  • 15 g vanilla paste

  • 500 g 10%-fat yogurt

  • 3 eggs, room temperature

  • 20 g flour, for coating blueberries

  • 500 g frozen blueberries

  • 20 g baking powder

  • 3 g baking soda

  • 4 g salt

  • 600 g flour


Lemon curd

  1. Prepare an au-bain-marie (the bowl should not be made of metal or it might react with the lemon). Combine all ingredients except the butter, transfer to the bain-marie bowl and whisk (with a non-metal whisk) well until the mixture becomes as thick as mayonnaise.

  2. Remove from heat and whisk in the butter until fully incorporated. Transfer to a flat plate or baking sheet, cover in cling film and refrigerate.

Muffin prep and making crumble

  1. Preheat oven to 200°C. Line two 12-portion muffin pans (or one, if you don’t have two) with paper liners.

  2. Combine the dry ingredients, stir in the melted butter and make little crumbs with your hands.

Muffin batter

  1. Pound the lavender and lemon zest with a mortar and pestle. Using your hands, combine the lavender and sugar. Combine with the butter, vanilla, yogurt and eggs until homogeneous. Coat the blueberries in the dedicated flour and add them to the mix.

  2. In a separate bowl, combine the dry ingredients. If you’re making the muffins in batches, divide the dry and wet mixtures across several bowls, so that you don’t yet mix the batter for a later batch. Sieve the dry mixture onto the wet mixture and gently fold until just combined (do not overmix).

  3. Fill the muffin pan(s) halfway, make a little dimple in the middle with a slightly wet spoon, add a spoon of lemon curd in the centre and top with batter until full. Add the crumble on top.

  4. Bake for 25 minutes or until golden or the inner temperature is 93°C. Place the pan(s) onto a cooling rack for 10 minutes. Remove muffins from pan(s) and continue cooling on the rack. Repeat for further batches.


You could of course also buy your lemon curd or leave it out completely!


Did you follow this recipe?
Show me on Instagram by tagging me @iamstertim and using #tasteslikestroop!

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