I call these Blueberry Bread Muffins as I modified the Blueberry Bread Recipe from Make Ahead Meals for Busy Moms Cookbook. I was in a hurry to make a blueberry breakfast treat so I decided to try this recipe in muffin form instead.
The batter was extremely thick, I was not sure if it was going to work at first. Definitely use a Ice cream scoop to fill your muffin tins for this recipe. I also love the addition of lemon zest to pull out the flavors. I happened to have a lemon in the house so I gave it a whirl.
Blueberry Bread Muffins, Modified from Make ahead Meals for Busy Moms
INGREDIENTS:
1/3 cup canola oil
1 egg
1 tsp Vanilla extract 1 1/2 cups all-purpose flour 3/4 cups sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup milk 1/2 cup chopped walnuts (optional) 1 1/4 cups fresh or frozen blueberries
2 tsps lemon zest
DIRECTIONS:
Preheat oven to 350*. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, blend oil, eggs, milk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries. Pour into one greased 9-in. x 5-in. x 3-in. loaf pan or using a ice cream scoop fill greased muffin tins. (I filled 11 muffins) . Bake at 350 degrees F for 65-70 minutes or until bread tests done. Muffins should bake for 15-20 minutes until bottoms look browned. Cool in pan 10 minutes before removing to a wire rack.
About the Author:
My name is Maria, from Close to Home and I am thrilled to be a guest blogger at Life with 2 boys. I live in Virginia with my husband, three children and a golden retriever puppy. I write about recipes, crafts, entertaining, and reviews to name a few things. I hope you can visit my blog soon.
About the Author:
My name is Maria, from Close to Home and I am thrilled to be a guest blogger at Life with 2 boys. I live in Virginia with my husband, three children and a golden retriever puppy. I write about recipes, crafts, entertaining, and reviews to name a few things. I hope you can visit my blog soon.















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