Lemon Curd & Blueberry Muffins

Preheat oven to 190°C (170°C fan) / 375°F. Grease a 12-hole muffin tin or line with paper cases.
In a large bowl, beat the butter and sugar until pale and fluffy.
Add the eggs one at a time, then stir in the yogurt, milk, vanilla, and lemon zest.
In a separate bowl, combine flour, baking powder, and bicarbonate of soda.
Fold the dry ingredients into the wet mixture until just combined.
Gently fold in the blueberries (if frozen, toss in a little flour first to prevent sinking).
Divide the batter evenly between the muffin cases – they should be nearly full.
Bake for 18–22 minutes, or until risen, golden, and a skewer comes out clean.
While still warm, pipe or spoon 1–1½ tsp lemon curd into the top of each muffin. (You can poke a small hole or dollop it on top, as desired.)
Cool on a wire rack and enjoy!