Lemon Curd Blueberry Muffin | Tulip Muffin | Kara Foodservice
This zingy lemon muffin is great for dessert parlour menus with its sweet summery twist. View our lemon muffin recipe on our website here.
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Cooking tools:
- Chef's knife
- Cutting board
- Kitchen scale
- Citrus press
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Plate
Ingredients
- Kara Blueberry Muffins (1 pack)
- 400g Vanilla Ice Cream
- 400g Crème Fraiche
- 400g Lemon Curd
- 400g Blueberries
- 200g Meringue Nests
- 10g Mint, chopped
- 3 Lemons, juiced
- 200g Cornstarch
- 200g Sugar
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