Wild Blueberry Corn Muffins with Meyer Lemon and Thyme Curd

The day before, make the lemon curd. Pour about 1 inch of water in the bottom of a small pot and bring to a simmer. In a heat proof bowl, whisk together the eggs and the egg yolks. Whisk in honey, lemon zest and juice, thyme and vanilla. Place over the pot and cook, whisking constantly for 10 minutes until thickened. Mine stayed thin until the end, then magically thickened in the last minute or so. Remove from heat, stir in butter and a pinch of salt, whisk until butter is melted and combined into curd. Top with a layer of plastic wrap directly over the curd. This keeps it from forming a weird, rubbery skin on top. Refrigerate 8 hours or until ready to use.

Preheat oven to 325 degrees. Mix cornmeal, flour, baking powder, salt in a medium bowl. Whisk eggs, honey, olive oil, lemon zest and juice in a large bowl. Whisk dry mixture into wet mixture until just combined. Stir in blueberries. Divide a little more than half the batter into 8 lined or well oiled muffin tins. Top with a scoop (about 2 tablespoons) of curd. Top with the remaining muffin batter. Bake about 25 minutes until the tops are lightly golden. It’s a little difficult to tell if the muffins are cooked through, as the whole toothpick in the center trick won’t work with the curd. You should be able to tell looking at it, but if you’re unsure, these muffins are fairly forgiving if you overcook them slightly, as the curd keeps them moist. Let cool in the tin until almost room temperature. Carefully remove from the tin, running a butter knife along the sides if needed. Enjoy warm or at room temperature.