Step 1

Preheat oven to 200°C. Line a 6-hole Texas muffin tray with large cafe-style muffin wraps and set aside (see Tip).

Step 2

Place all lemon curd ingredients into mixing bowl and start Thicken /80°C. Transfer 6 tablespoons of curd into a bowl and set aside. Transfer remaining curd to an airtight container, set aside to cool and then refrigerate. Clean and dry mixing bowl.

Step 3

Place a bowl onto the mixing bowl lid and weigh blueberries into it, then add 2 teaspoons of the flour. Mix to coat blueberries and set aside.

Step 4

Place butter into mixing bowl and melt 2 min/60°C/speed 2.

Step 5

Add milk, yoghurt, egg and vanilla, then mix 5 sec/speed 3.

Step 6

Add sugar and remaining 300 g flour, then mix 5 sec/speed 5. Carefully fold through reserved blueberries and divide half of the mixture between muffin wraps. Add a tablespoon of lemon curd to the middle of each muffin, then top with remainder of the muffin mixture.

Step 7

Bake 20-25 minutes (200°C) or until a wooden skewer inserted into the centre comes out clean. Allow to cool in the tray for 5 minutes, then transfer onto a wire rack to cool. Dust with icing sugar and serve with remaining lemon curd.