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Gather these simple items to create a delicious lemon blueberry muffin bread: - 1 ½ cups all-purpose flour - 1 cup fresh or frozen blueberries - ½ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 large lemon (zested and juiced) - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ½ cup plain or Greek yogurt These ingredients work together to create a fluffy and flavorful treat. The flour gives the bread structure, while the blueberries add sweetness and moisture. Lemon zest brings a bright flavor, making every bite refreshing. The yogurt and oil keep the texture soft, while eggs help it rise. If you use frozen blueberries, they can work just as well. Don’t worry about thawing them first; just fold them in. The sugar and vanilla extract enhance the overall taste. This combination is perfect for breakfast or as an afternoon snack. When you have everything ready, you can dive into the fun part: baking! {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Grease a 9x5 inch loaf pan or line with parchment paper. Start by preheating your oven. This step is key. A hot oven helps the bread rise well. Next, prepare your loaf pan. Greasing it or using parchment paper makes it easy to remove the bread later. - Combine flour, baking powder, baking soda, and salt in a mixing bowl. In a medium bowl, mix your dry ingredients. Whisk together the flour, baking powder, baking soda, and salt. This helps your bread rise evenly. Set this bowl aside for now. - Rub lemon zest into sugar for flavor enhancement. - Whisk together eggs, lemon juice, vegetable oil, yogurt, and vanilla extract. In a larger bowl, add the sugar and lemon zest. Using your fingers, rub the zest into the sugar. This releases the lemon oils and gives great flavor. Then, add in the eggs, lemon juice, vegetable oil, yogurt, and vanilla extract. Whisk until the mixture is smooth and well blended. - Fold dry ingredients into wet ingredients carefully. - Incorporate blueberries gently. Once your wet mixture is ready, slowly add the dry ingredients. Use a spatula to fold them together gently. Be careful not to over-mix. This keeps the bread soft. Now, add the blueberries. Fold them in gently to avoid crushing them. - Pour batter into the loaf pan, sprinkle reserved blueberries. - Bake for 50-60 minutes or until toothpick comes out clean. Now, pour the batter into your prepared loaf pan. Spread it evenly. If you saved some blueberries, sprinkle them on top for a nice look. Place the pan in the oven and bake for 50 to 60 minutes. Check if it’s done by inserting a toothpick. If it comes out clean, it's ready. - Cool in the pan before transferring to wire rack. After baking, take the loaf out of the oven. Let it cool in the pan for about 10 minutes. Then, carefully move it to a wire rack. Let it cool completely before slicing. Enjoy your delicious lemon blueberry muffin bread! To boost the lemon flavor, use fresh lemons. Their zest adds a bright taste. Rub lemon zest into sugar before mixing. This helps release the oils, making the bread zingy. If you need a yogurt substitute, use sour cream or buttermilk. Both keep the bread moist and tasty. Mixing too much can make your bread tough. After adding the dry ingredients, stir until just combined. You want some lumps to keep it fluffy. When adding blueberries, fold them in gently. This prevents them from breaking apart and coloring the batter. To check if your bread is done, insert a toothpick into the center. If it comes out clean, it's ready. If the top browns too fast, cover it with foil. Ovens can vary, so keep an eye on baking times. Start checking for doneness around 50 minutes. Pro Tips Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries when they’re in season. If using frozen, do not thaw them before adding to the batter to prevent them from bleeding into the bread. Zest Before Juicing: Always zest the lemon before juicing. This ensures you get the maximum amount of aromatic oils, enhancing the bread's lemon flavor. Check for Doneness: To avoid overbaking, start checking the bread at the 50-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. Cool Before Slicing: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its structure and prevents it from becoming gummy. {{image_4}} You can swap blueberries for other fruits. Raspberries add a nice tartness. Cranberries bring a bit of sweetness and a pop of color. Chopped strawberries work well too. Each fruit changes the taste and look of the bread. Try mixing fruits for a fun twist! Spices can lift the bread's flavor. Consider adding cinnamon for warmth. A hint of nutmeg offers a cozy touch. You can also mix in almond or coconut extracts. These small changes make the bread even more delightful and unique. If you need a gluten-free option, almond flour or oat flour works well. Use a mix of these flours for the best texture. Make sure to add a binding agent like xanthan gum. This helps the bread hold together and rise nicely. To keep your lemon blueberry muffin bread fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want it to last longer, consider refrigerating it. This will keep it fresh for about a week. Just remember, chilling may change its texture a bit. Freezing is a great way to save leftover bread. Start by slicing the loaf into pieces. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag or airtight container. Make sure to remove as much air as possible. The bread can stay frozen for up to three months. When you’re ready to eat, thaw it at room temperature or pop it in the microwave for a few seconds. Lemon blueberry muffin bread is delightful on its own, but you can add more flavor. Serve it with a dollop of yogurt or a sprinkle of powdered sugar on top. Fresh blueberries make a great garnish, too. For a special touch, pair it with a cup of tea or coffee. This combo makes for a perfect breakfast or snack! Yes, you can use frozen blueberries. They work just as well as fresh ones. Just fold them into the batter gently to avoid turning it blue. If you use frozen berries, do not thaw them first. This keeps the bread light and fluffy. To check if the bread is done, insert a toothpick in the center. If it comes out clean, the bread is ready. If you see wet batter, bake a little longer. Keep an eye on the top. If it browns too fast, cover it with foil. Yes, you can. For a dairy-free option, use almond milk yogurt or coconut yogurt. If you need an egg-free version, replace each egg with one mashed banana or 1/4 cup of applesauce. These swaps keep the bread moist and tasty. Lemon blueberry muffin bread lasts about 3 to 4 days at room temperature. Keep it in an airtight container to keep it fresh. For longer storage, freeze it. It can last for up to 3 months in the freezer. Just slice it before freezing for easy use. This blog post covered how to make delicious lemon blueberry muffin bread. I shared the ingredients, simple steps, and tips for perfecting the recipe. You can even try variations with different fruits or gluten-free options. Remember to store it well for fresh taste. Baking allows for fun changes, so don’t hesitate to experiment. Enjoy your tasty treat and share it with friends and family. With these easy instructions, you'll bake a dish everyone loves!

Lemon Blueberry Muffin Bread

A delightful bread infused with lemon and bursting with fresh blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup fresh blueberries
  • 0.5 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 large lemon (zested and juiced)
  • 0.5 cups vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups plain yogurt

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it lightly or lining it with parchment paper to ensure effortless removal after baking.
  • In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set the bowl aside for later use.
  • In a large mixing bowl, add the granulated sugar and the zest of the lemon. Using your fingers, rub the lemon zest into the sugar to release its aromatic oils, which will enhance the lemon flavor throughout the bread.
  • Next, add the eggs, freshly squeezed lemon juice, vegetable oil, yogurt, and vanilla extract to the bowl containing the sugar and lemon zest. Whisk these ingredients together until the mixture is smooth and well blended.
  • Slowly incorporate the dry mixture into the wet mixture, folding gently with a spatula. Avoid over-mixing to maintain the bread's tenderness. Carefully fold in the blueberries, reserving a few to sprinkle on top for added decoration.
  • Carefully pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved blueberries over the top for a vibrant presentation.
  • Place the loaf pan in the preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with aluminum foil.
  • Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer the bread to a wire rack to cool completely before slicing.

Notes

Slice the bread and arrange it on a rustic wooden board. A light dusting of powdered sugar on top will enhance its appeal. Serve with a side of yogurt or a handful of fresh blueberries.
Keyword blueberry, bread, dessert, lemon, muffin