Blueberry Muffin(s) Bread with Lemon Crunch

Susan Din


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 votes

depends on your pan size
15 Min
1 Hr 10 Min


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

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


  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.

Printable Recipe Card

About Blueberry Muffin(s) Bread with Lemon Crunch

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

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