Directions

• Preheat the oven to 400 degrees Fahrenheit. Line a muffin pan with your preferred baking cups.
• Prepare the curd according to the direction of the lemon curd pound cake recipe.
• To make the crumb topping, in a medium bowl stir together the brown sugar, granulated sugar, flour, cinnamon, melted butter and salt with your hands. The mixture will form crumbs as you squeeze it in your hand, and you can control the size of the chunks. Place the mixture in the fridge until ready to use.
• To make the muffins, in the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar, granulated sugar and softened butter on high for 2 to 3 minutes, or until light and fluffy.
• Beat in the eggs on medium-low speed, one at a time, until well mixed. Mix in the sour cream, vanilla extract, and glycerin, scraping down the sides with a spatula.
• In a medium bowl, whisk together the flour, baking powder and salt. Gradually add this to the wet mixture, mixing until well incorporated. Use a spatula to scrape down the sides, and then gently fold in the blueberries. The batter will be quite thick.
• Spoon the batter into the prepared muffin pan. Use the back of a spoon to create a small dip in the center of each muffin and spoon about 1 tablespoon of lemon curd into the dip. Add the crumbs on top of everything divided evenly between the 12 muffins.
• Bake for five minutes. Reduce the temperature to 350°F and bake for 12 to 15 minutes or until an inserted toothpick comes out clean with just a few moist crumbs – though make sure that you are avoiding the curd.)
• Remove the muffins, place them on a cooling rack and allow them to cool for 5 to 10 minutes before removing from their pan. Serve warm..