Blueberry Muffin(s) Bread with Lemon Crunch

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 votes

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

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

Step-by-Step

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

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

Beat in Vanilla.
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.
7fold in the berries.

Spoon into prepared loaf pan(or muffin tins)

Sprinkle lemon sugar over the top.
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.