Blueberry and lemon curd muffins

Lemon curd

• 100 g caster sugar
• 120 g freshly squeezed lemon juice
• 80 g unsalted butter
• 3 eggs

Muffin mixture

• 150 g frozen blueberries
• 300 g self-raising flour, plus an extra 2 tsp to coat
• 125 g unsalted butter, room temperature, cut into pieces (2 cm)
• 125 g milk
• 180 g natural yoghurt
• 1 egg
• 1 tsp natural vanilla extract
• 125 g caster sugar
• icing sugar, to dust