Double Lemony Blueberry Muffins

Preheat the oven to 400 degrees F. Grease mini muffin tins or line with paper liners.

Combine the sugar and lemon zest in a mortar and grind the sugar into the zest with the pestle. Transfer the mixture to a large mixing bowl.

Add the buttermilk, lemon olive oil, lemon juice, eggs, and vanilla to the bowl and mix until the sugar dissolves.

Combine the flour, baking powder, and baking soda in another bowl. Mix well then slowly stir the flour mixture into the buttermilk mixture. Mix until just combined, do not over mix.

Gently stir the blueberries into the batter.

Place about 1 ounce of batter in each muffin cup. Place the tins in the oven and bake at 400 degrees F for 12 minutes, turning the pans halfway through the cooking time. A wooden toothpick inserted in the middle of a muffin should come out clean when done.

Remove the tins from the oven and let the muffins cool for 3 minutes. Remove the muffins from the tins and let them cool on a wire rack.

When the muffins are cool, place the lemon curd in a pastry bag with a standard decorator tip. Insert the tip in the side of each muffin and fill the muffin with a dime-sized amount of lemon curd.

Store the muffins in an airtight container.