Blueberry Muffin Bread
User Reviews
5
Blueberry Muffin Bread
Description
This Blueberry Muffin Bread recipe combines Greek yogurt or sour cream with oil, sugars, egg, lemon zest, and vanilla for a moist and flavorful base. Dry ingredients including flour, baking soda, and salt are mixed until just combined to avoid toughness. Fresh blueberries are tossed with flour before gently folding into the batter, which helps distribute them evenly and reduce bleeding into the batter.
The batter is poured into a prepared loaf pan, sprinkled with coarse sugar for a crunchy topping, and baked until a toothpick inserted in the center comes out clean. The result is tender bread with a golden crust and juicy blueberries. Lemon zest adds brightness that complements the berries.
Frozen blueberries can be used without thawing by tossing them in flour directly from frozen, minimizing excess moisture and color bleeding.
Ingredients
- ⅔ cup Greek yogurt or sour cream
- ⅓ cup vegetable oil or canola or avocado oil
- ⅓ cup brown sugar lightly packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup blueberries fresh, see note for frozen
- 1 tablespoon all-purpose flour
- 2 tablespoons sugar coarse
Instructions
- Preheat the oven to 350 degrees F. Lightly grease an 8 1/2 X 4 1/2-inch loaf pan (or you can line with parchment with an overhang on the two long sides and lightly grease parchment).
- In a large bowl, whisk together the yogurt (or sour cream), oil, brown sugar, granulated sugar, egg, lemon zest, and vanilla extract until well-combined.
- Add the flour, baking soda, and salt, and mix a couple turns with the spoon or spatula until the batter starts to come together but there are still a few dry streaks.
- In a small bowl, toss the blueberries with the 1 tablespoon flour until evenly coated. Add the blueberries (and any remaining flour) to the batter. Stir gently with a rubber spatula until the batter is just combined and the blueberries are evenly distributed through the batter.
- Spread the batter evenly in the prepared pan. Sprinkle the top evenly with coarse sugar.
- Bake for 50-55 minutes until a thin knife or toothpick inserted in the center of the loaf comes out clean or with moist crumbs. Add additional baking time as needed.
- Let cool completely before slicing and serving.
Notes
- Use frozen blueberries without thawing by tossing them in flour as described to prevent excess moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15slices
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 137kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 122mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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