BLUEBERRY MUFFIN BREAD
This blueberry muffin bread with that delightful crackly sugar top has all the deliciousness of bakery-style blueberry muffins in one easy loaf!
The world already has banana bread and zucchini bread and pumpkin chocolate chip bread and lemon bread. So don’t you think it is high time for a few new variations? Like, blueberry muffin bread? I do believe it is.
PREP TIME: 20 MINS
– plain Greek yogurt or sour cream – canola or avocado oil – lightly packed brown sugar – granulated sugar – egg – lemon zest – vanilla extract – all-purpose flour – baking soda – salt – fresh blueberries
COOK TIME: 50 MINS
Preheat the oven to 350 degrees F. Lightly grease an 8 1/2 X 4 1/2-inch loaf pan
In a large bowl, whisk together the yogurt (or sour cream), oil, brown sugar, granulated sugar, egg, lemon zest, and vanilla extract until well-combined.
Add the flour, baking soda, and salt, and mix a couple turns with the spoon or spatula until the batter starts to come together but there are still a few dry streaks.
In a small bowl, toss the blueberries with the 1 tablespoon flour until evenly coated. Add the blueberries to the batter.
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