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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Teshala Piyumi
[email protected]I can't wait to try this recipe!
Md Sikder
[email protected]These muffins are a great addition to any brunch or breakfast menu.
Coraline Bustamante
[email protected]I've never made muffins before, but this recipe was so easy to follow.
Cherry Wangui
[email protected]These muffins are a great way to use up leftover blueberries.
Tricia Bowser
[email protected]I love the way the blueberries burst in my mouth when I eat these muffins.
Hannah Wazili
[email protected]I made these muffins with fresh blueberries and they were amazing!
Adebisi Rokibat
[email protected]These muffins are so moist and fluffy. I could eat them every day!
Minhaz Ali Ali
[email protected]I love the way the lemon zest brightens up the flavor of these muffins.
Alan Baisiev
[email protected]I've made these muffins several times and they always turn out great.
Bonnie Napier
[email protected]These muffins are perfect for a quick and easy breakfast or snack.
Colbi Clampeth
[email protected]I'm not a big fan of blueberries, but I loved these muffins. The lemon flavor really shines through.
Husnain Gaming
[email protected]I made these muffins for my family and they were a hit! Everyone loved them.
MARYAM
[email protected]These muffins were so easy to make and they turned out so delicious! I loved the combination of blueberries and lemon.
sharmeen riaz
[email protected]This recipe is a keeper! The muffins were moist and fluffy, with just the right amount of sweetness. The blueberry and lemon flavors were perfectly balanced.