There are few things better than a warm blueberry muffin and a hot cup of tea in the early morning drowsiness of waking up.
This is a very good muffin. Actually, it is a small loaf, baked in my small loaf pan shown below.
My good (and much missed) friend, Gene, used to enjoy desserts that “weren’t too sweet.” This muffin is like that–delicious and not too sweet. Wish I could share one with him right now.
This recipe is adapted from one that appeared in Bake From Scratch Magazine. You can subscribe to the magazine here.
Here is the recipe as I prepared it in my kitchen.
Blueberry Muffin Loaf
August 12, 2024
Ingredients
- 3 C. all-purpose flour
- 1 T. baking powder
- 1 1/2 t. salt
- 1 C. granulated sugar
- 1 C. labneh or sour cream
- 3 large eggs (room temperature)
- 1/4 C. unsalted butter (melted)
- 1/4 C. grapeseed oil
- 1 T. lemon zest
- 2 T. fresh lemon juice
- 2 t. vanilla extract
- 2 1/2 C. fresh blueberries (divided)
- 2 T. turbinado sugar
Directions
- Step 1 Preheat oven to 400 degrees F. Prepare a small loaf pan or muffin cups by spraying with baking spray and dusting with flour.
- Step 2 Melt butter. (Set aside.)
- Step 3 Whisk 2 3/4 C. plus 2 T. flour with the baking powder and salt. Set aside.
- Step 4 In another bowl, whisk granulated sugar, labneh (or sour cream or Greek yogurt), eggs, melted butter, oil, lemon zest, lemon juice and vanilla until combined.Fold the sugar mixture into the flour mixture until just mixed.
- Step 5 In still another bowl (a small one!), mash 1/2 C. blueberries with a fork.
- Step 6 In a medium bowl, stir 1 3/4 C. blueberries and remaining 2 T. flour together. Fold in mashed blueberries. Fold this mixture into your batter until just combined. Your batter will be lumpy. Refrigerate this mixture for about an hour before proceeding.
- Step 7 Spoon batter into every other well in your muffin loaf tins or muffin tins. Fill every other well with water. Top muffins with remaining 1/4 C. blueberries, pressing the blueberries into the batter. Sprinkle with turbinado sugar.
- Step 8 Bake for 5 minutes at 400 degrees F. After 5 minutes, lower heat to 375 degrees F. and bake for about 15 minutes. Your muffins/loaves will be done when a toothpick inserted in the center comes out clean. Let muffins/loaves cool on a rack for at least 5 minutes before storing.
