blueberry muffin(s) bread with lemon crunch
(2 ratings)
Lemons and blueberries are a match made in heaven! The lemon sugar crunch on top is an extra special touch. This can be baked as muffins or in loaf form.
(2 ratings)
yield
serving(s)
prep time
15 Min
cook time
1 Hr 10 Min
method
Bake
Ingredients For blueberry muffin(s) bread with lemon crunch
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1 1/2 stickbutter (room temperature)
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1 1/2 cgranulated sugar
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1 Tbspvanilla extract
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3 lgeggs
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3 Tbspbaking powder
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1 tspkosher salt
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3 cflour
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3/4 cmilk
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4 cblueberries, fresh
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1/2 cgranulated sugar
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2 tsplemon zest grated
How To Make blueberry muffin(s) bread with lemon crunch
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1Add zest and 1/2 c sugar in a food processor and pulse to combine well. Set aside
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2Grease a large loaf pan (or 24 muffin tins-may use paper liners) and set aside. Preheat oven to 350.
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3Measure the flour, salt, and baking powder onto wax paper or in a bowl.
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4Using a mixer, beat butter until creamy. Add sugar and beat until pale and fluffy.
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5Add eggs one at a time, beating after each addition. Beat in Vanilla.
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6With 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.
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7fold in the berries. Spoon into prepared loaf pan(or muffin tins) Sprinkle lemon sugar over the top.
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8Bake 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Blueberry Muffin(s) Bread with Lemon Crunch:
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