blueberry muffin(s) bread with lemon crunch
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.
prep time
15 Min
cook time
1 Hr 10 Min
method
Bake
yield
depends on your pan size
Ingredients
- 1 1/2 sticks butter (room temperature)
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- 3 tablespoons baking powder
- 1 teaspoon kosher salt
- 3 cups flour
- 3/4 cup milk
- 4 cups blueberries, fresh
- 1/2 cup granulated sugar
- 2 teaspoons lemon zest grated
How To Make blueberry muffin(s) bread with lemon crunch
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Step 1Add zest and 1/2 c sugar in a food processor and pulse to combine well. Set aside
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Step 2Grease a large loaf pan (or 24 muffin tins-may use paper liners) and set aside. Preheat oven to 350.
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Step 3Measure the flour, salt, and baking powder onto wax paper or in a bowl.
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Step 4Using a mixer, beat butter until creamy. Add sugar and beat until pale and fluffy.
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Step 5Add eggs one at a time, beating after each addition. Beat in Vanilla.
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Step 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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Step 7fold in the berries. Spoon into prepared loaf pan(or muffin tins) Sprinkle lemon sugar over the top. -
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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