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To make Lemon Blueberry Muffin Bread, you need a few simple ingredients. Here’s the list: - 1 ½ cups all-purpose flour - 1 cup fresh or frozen blueberries - ½ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 large lemon (zested and juiced) - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ½ cup plain yogurt (Greek yogurt recommended) These ingredients create a moist and flavorful bread. The blueberries add sweetness and a burst of juice. The lemon zest gives a bright, fresh flavor. Using yogurt keeps the bread light and fluffy. You can mix and match the berries based on what you have at home. Feel free to experiment! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Grease a 9x5 inch loaf pan or line it with parchment paper. This helps with easy removal later. Next, grab a medium bowl. In it, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set this bowl aside for now. Mixing these well ensures a light and fluffy bread. In a large bowl, mix ½ cup granulated sugar and the zest from 1 large lemon. Use your fingers to rub the zest into the sugar. This brings out the lemon’s bright flavor. Then, add 2 large eggs, the juice from that lemon, ½ cup vegetable oil, ½ cup plain yogurt, and 1 teaspoon vanilla extract. Whisk everything until smooth and combined. Now, it’s time to combine. Gradually add the dry mix to the wet mix. Stir gently so you don’t over-mix. You want to keep it light. Once combined, fold in 1 cup of blueberries. Save a few for the top! Pour the batter into the prepared loaf pan. Sprinkle the reserved blueberries on top for a lovely look. Bake in your preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready. If the top gets too brown, cover it with aluminum foil. Once baked, let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This cooling step helps keep the bread from getting soggy. To enhance the lemon flavor in your bread, use fresh lemon zest. Zest is the colored outer layer of the lemon peel. It carries strong lemon oils that add bright flavor. After zesting, rub the zest into the sugar. This simple step makes the sugar fragrant and boosts the lemon taste. The zest captures all the good flavors of the lemon. When you mix the batter, be gentle. Overmixing can make your bread tough. Mix just until you see no dry flour. It's okay if some lumps remain. When you fold in the blueberries, do the same. Carefully mix them in so they don't break. This keeps your bread light and fluffy. To prevent over-browning, check your bread while it bakes. If the top browns too fast, cover it with aluminum foil. This shields it from direct heat. Keep an eye on the baking time. A toothpick should come out clean from the center. If not, give it a few more minutes. This helps ensure a perfectly baked loaf. Pro Tips Fresh Blueberries: Using fresh blueberries will enhance the flavor and texture of your muffin bread. If using frozen, do not thaw them beforehand to prevent the batter from turning blue. Yogurt Substitute: If you don’t have plain yogurt, sour cream or buttermilk can be used as a substitute, adding moisture and richness to the bread. Lemon Zest: For a more intense lemon flavor, consider increasing the lemon zest to two lemons. It will brighten the overall taste of the bread. Storing: Store the lemon blueberry muffin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to keep it fresh. {{image_2}} If you want to switch things up, try different fruits. Raspberries or cranberries work well in this recipe. They add a nice tartness. You can mix them with blueberries or use them alone. Each fruit brings its unique flavor. It’s fun to experiment! You can make this bread healthier too. Using whole wheat flour adds more fiber. This helps keep you full longer. You can also cut down on sugar. Reducing it by a quarter still keeps the taste great. These small changes can make a big difference. Want to kick up the flavor? Add spices like cinnamon or nutmeg. Just a pinch can elevate the taste. These spices blend well with lemon and blueberries. You can also try vanilla bean or almond extract for a new twist. It’s all about finding what you love! You can store Lemon Blueberry Muffin Bread at room temperature or in the fridge. If you keep it at room temperature, wrap it in plastic wrap or foil. This helps keep it moist. Place it in a cool, dry spot for up to three days. If you want it to last longer, put it in the fridge. It will stay fresh for about a week in the fridge. Freezing is a great option if you want to save some for later. Here’s how to do it: - Cool the bread: Let it cool completely after baking. - Wrap it well: Use plastic wrap or aluminum foil to wrap it tightly. - Use a freezer bag: Place the wrapped bread in a freezer bag. This prevents freezer burn. When you're ready to enjoy it, thaw it in the fridge overnight. You can also leave it out at room temperature for a few hours. Lemon Blueberry Muffin Bread stays fresh for about three days at room temperature. In the fridge, it can last up to a week. If you freeze it, it can last up to three months. Just remember, the sooner you eat it, the better it will taste! Yes, you can use frozen blueberries. They are easy to work with and save time. Just fold them into the batter while still frozen. This helps keep the bread light and fluffy. Frozen blueberries may bleed a bit, turning the batter purple. But the taste remains delicious! To check for doneness, insert a toothpick into the center. If it comes out clean or with a few crumbs, the bread is ready. The top should be golden brown. If the top browns too fast, cover it loosely with aluminum foil. This keeps it from burning. This bread pairs well with many things! Serve it with a dollop of yogurt or a sprinkle of powdered sugar. Fresh blueberries or a side of lemon curd also work great. A cup of tea or coffee makes a lovely addition for breakfast or snack time. Yes, you can make this recipe vegan! Replace eggs with flax eggs or applesauce. Use plant-based yogurt and replace the vegetable oil with coconut oil or another vegan option. The bread will still taste great and be moist. Absolutely! You can use mini loaf pans. Adjust the baking time to about 25-30 minutes. Check for doneness with a toothpick as you would with a standard loaf. Mini loaves are perfect for sharing or gifting! This blog post covered everything you need for delicious lemon blueberry muffin bread. You learned about the key ingredients, step-by-step instructions, and helpful tips. Variations show how to customize the recipe to your taste. Proper storage ensures the bread stays fresh and tasty. Enjoy making this treat! It’s easy, fun, and sure to impress.

Lemon Blueberry Muffin Bread

A delightful bread combining the flavors of lemon and blueberries, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup fresh blueberries
  • 0.5 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 large lemon (zested and juiced)
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup plain yogurt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a separate large bowl, combine the sugar and lemon zest. Using your fingers, rub the zest into the sugar until fragrant.
  • Add the eggs, lemon juice, oil, yogurt, and vanilla extract to the bowl with the sugar and lemon zest. Whisk until well combined and smooth.
  • Gradually fold the dry ingredients into the wet mixture, being careful not to over-mix. Gently fold in the blueberries, reserving a few for topping.
  • Pour the batter into the prepared loaf pan. Sprinkle the reserved blueberries on top for a beautiful presentation.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once done, remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Slice the bread and serve on a wooden board with a sprinkle of powdered sugar on top. A side of yogurt or extra blueberries can add a nice touch for serving!
Keyword baking, blueberry, lemon, muffin bread