Best Lemon Blueberry Muffin Bread Recipes

LEMON-BLUEBERRY MUFFIN BREAD

Steps:

• Heat oven to 375°F. Grease bottom only of 8x4-inch loaf pan. Drain blueberries; rinse and set aside.
• In medium bowl, stir muffin mix, water, melted butter, eggs and lemon zest just until blended (batter will be lumpy). Gently stir in blueberries. Pour into pan.
• Bake 33 to 38 minutes or until toothpick inserted in center comes out clean and top of loaf is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove to cooling rack. Cool completely, about 1 hour.
• In small bowl, beat powdered sugar and 1 tablespoon of the lemon juice with whisk until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1/2 teaspoon at a time. Spread over loaf. Store loosely covered at room temperature.

BLUEBERRY MUFFIN(S) BREAD WITH LEMON CRUNCH

Steps:

• 1. Add zest and 1/2 c sugar in a food processor and pulse to combine well. Set aside
• 2. Grease a large loaf pan (or 24 muffin tins-may use paper liners) and set aside. Preheat oven to 350.
• 3. Measure the flour, salt, and baking powder onto wax paper or in a bowl.
• 4. Using a mixer, beat butter until creamy. Add sugar and beat until pale and fluffy.
• 5. Add eggs one at a time, beating after each addition. Beat in Vanilla.
• 6. With a large spoon, fold in half of the dry ingredients, just until incorporated. Add half of the milk, folding until smooth. Repeat with the remaining flour. Ending with the milk, folding until just smooth.
• 7. fold in the berries. Spoon into prepared loaf pan(or muffin tins) Sprinkle lemon sugar over the top.
• 8. Bake loaf for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Bake muffins for 20-25 minutes until golden and toothpick comes out clean! Cool thoroughly.

LEMON BLUEBERRY MUFFIN BREAD

Steps:

• Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside. In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries. Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.