Blueberry pancake muffins stuffed with a fresh lemon curd cream.
Today’s recipe, Stuffed Blueberry Pancake Muffins, is an early Christmas present for my daughter. She loves Bantam Pancakes and up until recently we were able to get them in the freezer section of our local grocery. Unfortunately, they are no longer carrying them.
Since I love my daughter ( and not because she was not so subtly hinting) I decided to throw together a home version to surprise her with. The batter, a revised version of a basic blueberry pancake, was the easy part. It was the filling that had me thinking. I wanted the lemon cream to be unique. It had to be silky smooth, creamy, and had to have a fresh lemon taste.
There is only one thing that can pack a solid lemon punch and that’s lemon curd. I did not know what else was going to go into the filling, but the curd was a must. Then I started to think about The Bantam Story which started with a cream cheese stuffed bagel. I had the second major ingredient, cream cheese.
After that the rest was easy. I remembered a cream cheese filling I used to make for a layered dessert and incorporated aspects of that recipe into this one. When I was done I had this fabulous pale lemon cloud of sweet cream.
Spray a 12-cup muffin pan with cooking spray and set aside. In a medium bowl, whisk together 1 1/2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon baking powder.
Add 1 1/2 cups fresh blueberries and toss to coat.
In a small bowl, whisk 2 eggs, 2 tablespoons vegetable oil, and 1 cup buttermilk.
Pour the egg mixture into the the flour mixture and mix until just combined. Do not overwork the batter. Spoon into the prepared muffin tin, filling 2/3 full.
Bake in a preheated 350°F oven for 18 – 20 minutes, or until tops spring back when touched. Let cool on a wire rack to room temperature.
Lemon Curd Cream:
In a large mixing bowl, add 1 (8 ounce) softened block of cream cheese, 1/2 cup lemon curd, and 1/4 cup powdered sugar; mix until smooth and creamy.
Using a 1- 1 1/4″ biscuit cutter carefully cut a hole in the center of each muffing saving the tops.
Spoon the lemon curd cream into a pastry bag fitted with a 1M tip. Squeeze some filling into each of the muffins.
Replace the top, or not, and enjoy.
- 1½ cups flour
- 2 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1½ cups fresh blueberries
- 1 cup buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
- 1 (8 ounces) block cream cheese, softened
- 1/2 cup lemon curd
- 1/4 cup powdered sugar
Preheat the oven to 350°F. Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the blueberries and toss to coat.
In a small bowl whisk the buttermilk, eggs, and vegetable oil. Mix into the dry ingredients and stir just until combined. Spoon the batter into the prepared muffin tin filling to 2/3 full.
Bake 18 – 20 minutes, or until the tops spring back when lightly pressed. Let cool on wire rack.
In a large mixing bowl whip the lemon curd cream ingredients until light and fluffy. Spoon into a pastry bag fitted with a 1M tip.
Using a small biscuit cutter, cut a small hole in the center of each muffin. Fill the holes with the cream and return the muffin tops.