Blueberry Bread (or Muffins!)

I’ve been on a big blueberry kick for the last month or so and have been buying a fresh carton nearly every time I visit the grocery store. Mostly I eat them on my cereal in the morning, or mixed with some vanilla Greek yogurt for a snack in the afternoon. Last week though, I realized I had way more berries in my fridge than I was going to be able to eat in a timely fashion so naturally I decided they needed to be baked into something!

This blueberry bread is one of my favorite recipes, it’s moist and the blueberry flavor really shines through. There are two flavor options with this bread- a lemon version that has lemon extract and zest baked into the bread and a lemony glaze that goes on after baking, or the brown sugar streusel option that has almond extract in the bread and a tasty streusel topping. I have to say that I ever so slightly prefer the streusel version. Partially because I’m a little bit addicted to anything that has a streusel, but also because I love the nutmeg and almond extract, they sound a little unusual to pair with blueberries, but the end result is delicious. Both options are fantastic though, you really can’t go wrong!

Blueberry Bread (or Muffins!)

Ingredients

  • 2 cups flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp. almond extract (or 1 tsp. lemon extract for lemon version)
  • 1 heaping tbl. lemon zest (for lemon version)
  • 2 cups blueberries
  • 1/2 cup blueberries, mashed
  • 1/2 cup milk
Topping for Streusel Version (goes on before baking)
  • 2 tbl. brown sugar
  • 1/2 tsp. nutmeg
  • 1 tbl. oats (traditional or quick cook)
Topping for Lemon Version (goes on after baking)
  • 3 tbl. lemon juice
  • 1 cup powdered sugar
Directions
  1. Pre-heat the oven to 375 degrees for muffins, or 350 degrees for bread.
  2. In a small bowl, whisk together the flour, baking powder and salt, then set aside.
  3. Use a mixer to beat the butter until creamy then add the sugars and beat until pale and fluffy. Add the eggs one at a time followed by the extract and lemon zest (if using). Stir in the mashed blueberries.
  4. Fold in half the flour, then half the milk. Add the remaining blueberries then the rest of the flour and milk. Stir until just combined.
  5. Pour into bread pans or muffin tins.
  6. Streusel Version- mix the nutmeg, oats and sugar together and sprinkle on top of the batter. Press down gently.
  7. Bake muffins for 25-30 minutes and the bread for 35-40.
  8. Lemon Version-  heat the lemon juice in the microwave for a few seconds then add the powdered sugar. Drizzle over the cooled bread/muffins.
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