Blueberry Muffin Quick Bread is a authentic homemade recipe which is perfect in taste, it is not too sweet, lemon scented and filled with blueberries.
My recipe relies on the flavor, rather that the leavening power, of the starter. You can use sourdough discard from that day’s refreshment or from the fridge from long time like a week.
Let’s get started with the necessary ingredients:
Ingredients
- 1 cup unsalted butter (230 grams)
- 2 cups plain, unsweetened Greek-style yogurt (450 grams)
- 4 cups (520 grams) all-purpose flour
- 4 1/2 cups (640 grams or 23 ounces) fresh or frozen blueberries (no need to defrost)
- 4 teaspoons baking powder
- 1 1/2 cups granulated sugar (300 grams)
- Finely grated Zest from two lemons
- 1 teaspoon baking soda
- 4 large eggs
- 1 1/2 teaspoons kosher salt
- 6 tablespoons (70 grams) turbinado sugar (sugar in the raw)
These above ingredients are what i prepared and perfect for making Blueberry Muffin Bread.
After you prepare these ingredients, let’s get into the method to prepare the dish:
Method
- Heat the oven to 190 degrees Celsius and line the oven with a large piece of parchment paper or baking paper (It is coated with silicone, making it nonstick, grease-proof, and heat-resistant) by pressing it into the corners and up the sides.
- Lets get started by melting the butter in a bowl (a large one). Once the butter is melted properly, whisk in the earlier prepared granulated sugar and lemon zest.
- Now, Add the eggs and yogurt in to the bowl then, whisk it until butter, yogurt, and eggs are evenly combined.
- After that, Sprinkle baking soda, salt and baking power on the surface of the batter then, whisk these ingredients thoroughly into the batter, make sure that they are fully incorporated.
- Now, Add the blueberries and flour in to the bowl the, use the spatula to mix them into the ready batter thoroughly. With this, the batter will be thick in consistency.
- Put the batter into the lined loaf pan and Tap the filled loaf pan gently on the counter a few times to release any trapped air bubbles.
- Sprinkle the turbinado sugar on top of the batter after making the top of the batter smooth.
- Bake the batter for about 68 minutes, or until a skewer that we put in the loaf comes out clean. Make sure to keep in mind that if berries were frozen then, you might need to let the batter remain for more 5 minutes before taking out from the oven.
- After batter is baked, remove the loaf from the oven and let it cool for some minute. Remember the baking paper? use that to lift the loaf out of the pan and cut it into slices and enjoy it.
Quick Remainder: Remember to preheat your oven at 190 degrees Celsius, and line your baking paper. Also, keep in mind that if you are using frozen berries, they might require extra minutes in the oven before you take the loaf out.
Once baked and taking out the loaf, let it cool for some time before slicing and serving it. The baking powder make it very easy to lift the loaf out of the pan.
So, gather the necessary ingredients, follow the above steps carefully and enjoy the homemade Blueberry Muffin Quick Bread with your family and friends. Enjoy!
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