Blueberry Muffin(s) Bread with Lemon Crunch

Susan Din

By
@spatdi

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.


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Comments:

Serves:

depends on your pan size

Prep:

15 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

1 1/2 stick
butter (room temperature)
1 1/2 c
granulated sugar
1 Tbsp
vanilla extract
3 large
eggs
3 Tbsp
baking powder
1 tsp
kosher salt
3 c
flour
3/4 c
milk
4 c
blueberries, fresh
1/2 c
granulated sugar
2 tsp
lemon zest grated

Directions Step-By-Step

1
Add zest and 1/2 c sugar in a food processor and pulse to combine well.
Set aside
2
Grease a large loaf pan (or 24 muffin tins-may use paper liners) and set aside.
Preheat oven to 350.
3
Measure the flour, salt, and baking powder onto wax paper or in a bowl.
4
Using a mixer, beat butter until creamy.

Add sugar and beat until pale and fluffy.
5
Add eggs one at a time, beating after each addition.

Beat in Vanilla.
6
With 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.
7
fold in the berries.

Spoon into prepared loaf pan(or muffin tins)

Sprinkle lemon sugar over the top.
8
Bake 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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids