BLUEBERRY MUFFIN(S) BREAD WITH LEMON CRUNCH

Blueberry Muffin(s) Bread with Lemon Crunch image

Provided by Susan Din

Categories Cakes

Time 1h25m

Number Of Ingredients 11

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1 1/2 stick butter (room temperature)
1 1/2 c granulated sugar
1 Tbsp vanilla extract
3 large eggs
3 Tbsp baking powder
1 tsp kosher salt
3 c flour
3/4 c milk
4 c blueberries, fresh
1/2 c granulated sugar
2 tsp lemon zest grated

Steps:

1. Add zest and 1/2 c sugar in a food processor and pulse to combine well. Set aside
2. Grease a large loaf pan (or 24 muffin tins-may use paper liners) and set aside. Preheat oven to 350.
3. Measure the flour, salt, and baking powder onto wax paper or in a bowl.
4. Using a mixer, beat butter until creamy. Add sugar and beat until pale and fluffy.
5. Add eggs one at a time, beating after each addition. Beat in Vanilla.
6. With a large spoon, fold in half of the dry ingredients, just until incorporated. Add half of the milk, folding until smooth. Repeat with the remaining flour. Ending with the milk, folding until just smooth.
7. fold in the berries. Spoon into prepared loaf pan(or muffin tins) Sprinkle lemon sugar over the top.
8. Bake loaf for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Bake muffins for 20-25 minutes until golden and toothpick comes out clean! Cool thoroughly.