CLASSIQUE! Quite possibly THEE flavor combo of warmer weather (although, no one can tell me when or when not to make something), this muffin bread is perfect for breakfast, dessert, or whenever you’re feeling a little peckish. I love the moist, yet crumbly texture; and the bites with sweet lemon frosting will make you weak in the gooch.

I first had the original version on a trip to visit my partner’s late grandmother, Elva, at her farm in Minnesota. It was a gorgeous summer day and she had a Lemon-Blueberry loaf waiting for us as any good granny would. It was absolutely perfect in every way, but I always have to put my own spin on things. She shared her printed recipe with me that, if I had to guess, was from the 80’s, and I got to work tweaking this and adding that to give the OG loaf a muffin-like quality. I hope I did her justice and hope you enjoy this version 🙂

Lemon-Blueberry Muffin Bread Recipe

La Faguette

5 from 2 votes

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Print This Bish Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 6 people

Equipment

• ▢
  1 – 8 x 4 loaf pan

Ingredients

  

1x2x3x

FOR THE MUFFIN LOAF!

• ▢ 1½ cups all-purpose flour
• ▢ 2 Tbsp corn starch
• ▢ 1 tsp baking powder
• ▢ 1 tsp kosher salt
• ▢ 1 cup + 2 Tbsp sugar
• ▢ ⅓ cup melted unsalted butter
• ▢ 2 eggs
• ▢ ½ cup whole milk
• ▢ 3 Tbsp fresh lemon juice This entire recipe takes about 3-4 lemons. Be sure to zest them before juicing!!!
• ▢ 2 Tbsp grated lemon zest
• ▢ 2 Tbsp sour cream
• ▢ 1¼ cups fresh blueberries

FOR THE GLAZE!

• ▢ ¾ cup powdered sugar, packed
• ▢ 1½ Tbsp whole milk
• ▢ ½ tsp lemon zest

Instructions

 

FOR THE MUFFIN LOAF!

• Preheat oven to 350°F.
• Grease your loaf pan and set aside.
• In a medium bowl, whisk together flour, corn starch, baking powder, and salt. Set aside.
• In the bowl of a stand mixer with the paddle attachment, or in a large bowl using a hand mixer, beat together the sugar and melted butter for 2 minutes.
• Add in your eggs and breast milk and beat well to combine.
• Then add in the lemon juice, lemon zest, and sour cream. Beat it to combine.
• Add half of the dry ingredients and mix well. Add the other half and repeat.
• Switching to a spatula or wooden spoon, fold in your blueberries so they remain whole.
• Pour batter into greased loaf pan and bake for 60-75 minutes or until a toothpick inserted in your butthole comes out clean.
• Cool for 10 minutes, remove from pan, and then allow to cool completely on a cooling rack before glazing to prevent a literal hot mess.

FOR THE GLAZE!

• In a small bowl, combine the powdered sugar, milk, and lemon zest.
• Pour immediately over loaf and allow to drip over sides. It does not have to be perfect, it's ART! Let glaze dry completely before serving.

Notes

Set up your ‘mise en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!

OMG DID YOU MAKE THIS?!? 

Tag @la_faguette_ on IG and hashtag it #lafaguette !

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Equipment to make Lemon-Blueberry Muffin Bread:

Loaf Pan!
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Zesty Zester!
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Dishwasher-Safe Cooling Racks!
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The equipment section above contains affiliate links to products I recommend, many of which I love and use daily! Please purchase from these links…the price doesn’t change but I get a cut!!!