Blueberry Corn Muffins with Meyer Lemon Curd

Crumbly corn muffins flecked with wild blueberries and stuffed with a honey-sweetened Meyer lemon curd

Meyer Lemon Curd:
4 large organic eggs plus 3 egg yolks
1/3 cup honey
2 tablespoons Meyer lemon zest
1/2 cup Meyer lemon juice
1/2 teaspoon chopped fresh thyme
1 teaspoon vanilla extract
6 tablespoons cold organic butter, cut into pieces

Muffins:
1 cup cornmeal
1/2 cup spelt flour, whole wheat pastry flour or white whole wheat flour (or more cornmeal for a gluten-free version)
1 teaspoon baking powder
3/4 teaspoon salt
3 eggs
3 tablespoons honey
1/3 cup plus 2 tablespoons extra-virgin olive oil
Zest from 1 Meyer lemon
2 tablespoons Meyer lemon juice
1 cup wild blueberries, fresh or frozen

View the full recipe at An Avocado A Day →