Blueberry Muffin(s) Bread with Lemon Crunch

Name: Blueberry Muffin(s) Bread with Lemon Crunch
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: depends on your pan size
Cuisine: American
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

By Susan Din
@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.

Rating:

★★★★★ 2 votes5

Comments:

3 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
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How to Make Blueberry Muffin(s) Bread with Lemon Crunch

Step-by-Step

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

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

Beat in Vanilla.
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.
fold in the berries.

Spoon into prepared loaf pan(or muffin tins)

Sprinkle lemon sugar over the top.
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.