Best 2 Blueberry Muffin Bread Recipes
Blueberry muffins are a classic breakfast treat, loved by people of all ages. They're soft, fluffy, and bursting with juicy blueberries. But what if you could take your blueberry muffin game to the next level? With blueberry muffin bread, you can enjoy all the flavors of your favorite muffin, but in a denser, more cake-like form. It's the perfect treat for a special breakfast, brunch, or afternoon snack. And with so many different recipes available, there's sure to be a blueberry muffin bread recipe out there that's perfect for you.
Here are our top 2 tried and tested recipes!
LEMON-BLUEBERRY MUFFIN BREAD
Sometimes, simplicity is the essence of deliciousness-and we think that's the case with this simple loaf filled with bright, zingy flavor. It's a perfectly elegant addition to a brunch, but it's easy enough to whip up (just 15 minutes of prep!), that you can make any morning extra special by bringing it to the table. It starts with Betty Crocker™ wild blueberry muffin & quick bread mix, with added lemon zest for irresistible fruity-citrusy flavor. The finishing touch of lemon-powdered sugar glaze puts it over the top as a guaranteed way to brighten any day.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270, Carbohydrate 47 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 30 g, TransFat 0 g
LEMON BLUEBERRY MUFFIN BREAD
Number Of Ingredients 9
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.
Tips:
- Choose fresh or frozen blueberries for the best flavor and texture.
- Use a fork to gently stir the blueberries into the batter, to prevent them from breaking.
- Do not overmix the batter, as this can result in a tough, dense bread.
- Fill the muffin tins only 2/3 full, to allow for expansion during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
Blueberry muffin bread is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or as a snack. It is easy to make and can be customized with different flavors and add-ins. This recipe is a great way to use up fresh or frozen blueberries and is sure to be a hit with everyone who tries it.
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