Blueberry Muffin Bread

Blueberry Muffin Bread is a quick-bread recipe built around plain Greek yogurt or sour cream, vegetable and lightly packed brown sugar. Plan on 15 slices and about 70 minutes.

• Yield 15 slices
• Ready in 70 minutes
• Prep 20 minutes
• Cook 50 minutes

Ingredients

• 2/3 cup plain Greek yogurt or sour cream
• 1/3 cup vegetable, canola or avocado oil
• 1/3 cup lightly packed brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup fresh blueberries ( for frozen)
• 1 tablespoon all-purpose flour
• 2 tablespoons coarse sugar

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease an 8 1/2 X 4 1/2-inch loaf pan (or you can line with parchment with an overhang on the two long sides and lightly grease parchment).
2. In a large bowl, whisk together the yogurt (or sour cream), oil, brown sugar, granulated sugar, egg, lemon zest, and vanilla extract until well-combined.
3. Add the flour, baking soda, and salt, and mix a couple turns with the spoon or spatula until the batter starts to come together but there are still a few dry streaks.
4. In a small bowl, toss the blueberries with the 1 tablespoon flour until evenly coated. Add the blueberries (and any remaining flour) to the batter. Stir gently with a rubber spatula until the batter is just combined and the blueberries are evenly distributed through the batter.
5. Spread the batter evenly in the prepared pan. Sprinkle the top evenly with coarse sugar.
6. Bake for 50-55 minutes until a thin knife or toothpick inserted in the center of the loaf comes out clean or with moist crumbs. Add additional baking time as needed.
7. Let cool completely before slicing and serving.

Cool the bake on a rack until the crumb sets, then slice.