Bright, zesty, and naturally sweet, this Lemon Blueberry Muffin Bread is a delightful twist on a classic breakfast treat.
Packed with fiber-rich blueberries and enriched with whole milk for creamy texture, it provides a modest protein boost and heart-healthy fats.
Quick, easy, and versatile, this loaf is perfect for breakfast, snack time, or meal prep, offering a satisfying and wholesome option any day.
Lemon Blueberry Muffin Bread
Equipment
- 1 Medium mixing bowl
- 1 fork or whisk
- 1.6 qt glass loaf pan
- Parchment Paper
- Cooling rack
- Small bowl (for glaze)
Ingredients
For the Bread:
- 16.9 oz blueberry muffin mix 1 box
- ½ cup whole milk
- ⅓ cup fresh lemon juice
- 2 large eggs beaten
- Zest of 1 lemon optional
- Blueberries from the muffin mix drained, rinsed, dried
For the Lemon Glaze:
- ½ cup powdered sugar
- 2 tsp lemon juice
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures the bread bakes evenly from the start. While the oven warms, prepare your baking pan and ingredients to streamline the process. Preheating is crucial for achieving a light, moist texture and a beautifully golden crust.
- Prepare the Loaf Pan: Line a 1.6-quart glass loaf pan with parchment paper, leaving extra paper hanging over the edges. This creates “handles” to lift the bread easily after baking. Make sure the parchment lies flat against the bottom and sides of the pan to prevent sticking and ensure even browning along the edges.
- Mix the Wet Ingredients: In a medium mixing bowl, combine ½ cup of whole milk, ⅓ cup of fresh lemon juice, and two beaten eggs. Using a fork or whisk, mix thoroughly until the liquid mixture is smooth and uniform. This step ensures that the eggs fully incorporate with the milk and lemon juice, adding moisture and a subtle citrus flavor to the bread.
- Incorporate the Blueberry Muffin Mix: Gradually add the entire 16.9-ounce box of blueberry muffin mix to the wet ingredients. Gently fold with the fork or whisk until no large dry streaks remain. Be careful not to overmix—overmixing can create a dense texture. The mixture should be slightly thick but still pourable.
- Prepare the Blueberries: Remove the blueberries from the muffin mix box. Drain them carefully, rinse under cold water, and pat dry with a paper towel. Removing excess moisture prevents the bread from becoming soggy and keeps the berries intact during baking.
- Fold in the Blueberries: Gently fold the prepared blueberries into the batter using a spatula. Take care to coat them evenly without breaking them. If desired, fold in a teaspoon of lemon zest to enhance the citrus flavor and add visual appeal.
- Pour Batter Into Pan: Pour the batter evenly into the prepared loaf pan. Use a spatula to scrape the sides of the bowl and smooth the top of the batter. An even surface ensures uniform baking and a professional-looking loaf.
- Bake Until Golden: Place the pan in the preheated oven and bake for approximately 40 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. During baking, the lemon aroma will fill your kitchen, signaling the loaf is nearly ready.
- Cool in Pan: Once baked, remove the pan from the oven and let the bread cool in the pan for about 30 minutes. This resting period allows the loaf to set and prevents it from breaking apart when removed.
- Transfer to Cooling Rack: Carefully lift the bread from the pan using the parchment “handles” and place it on a cooling rack. Cooling on a rack ensures air circulates around the bread, preventing condensation and sogginess on the bottom. Allow it to cool for an additional 10-15 minutes before glazing.
- Prepare the Lemon Glaze: In a small bowl, combine ½ cup of powdered sugar with 2 teaspoons of lemon juice. Stir until smooth and lump-free. The glaze should have a pourable but thick consistency. Adjust with a few drops of milk or more lemon juice if needed to achieve the perfect texture.
- Drizzle Glaze Over Bread: Slowly pour the glaze over the cooled bread, letting it cascade naturally down the sides. Use a spoon or small spatula to spread evenly if desired. Optionally, sprinkle additional lemon zest on top for a bright, decorative finish.
- Final Cooling and Serving: Allow the glazed bread to rest for another 10-15 minutes before slicing. This ensures the glaze sets slightly and the slices hold together perfectly. Serve slightly warm or at room temperature for the best flavor and texture.
Notes
- For a brighter lemon flavor, use fresh lemon juice instead of bottled. The zest can be added directly to the batter or sprinkled on top for extra aroma.
- Make sure to gently fold in the blueberries to avoid crushing them, which can turn the bread a purplish color and make it too moist.
- Whole milk adds richness and keeps the bread tender, but you can substitute with plant-based milk if needed.
- Baking times may vary slightly depending on your oven type, so always check the center with a toothpick.
- This recipe works well as a meal-prep option. Slice the bread ahead of time and store it in airtight containers for quick breakfast or snack servings.
Chef’s Secrets for Perfect Bread
To achieve a moist, tender crumb and vibrant blueberry flavor, the key is gentle mixing and careful handling of the berries.
Avoid overmixing the batter; this can make the bread dense.
Draining and lightly drying the blueberries prevents excess moisture from soaking into the loaf.
Using parchment paper in the pan allows for easy removal without damaging the crust.
For an extra touch of elegance, add a sprinkle of lemon zest after glazing to enhance both aroma and presentation.
Serving Suggestions for Every Occasion
This Lemon Blueberry Muffin Bread is wonderfully versatile.
Serve it warm with a pat of butter or a drizzle of honey for breakfast, or enjoy a slice with afternoon tea or coffee.
It pairs beautifully with Greek yogurt or a small bowl of fresh fruit for a wholesome snack.
For a simple dessert, top with a dollop of lightly whipped cream or a scoop of vanilla ice cream, turning a simple loaf into a sweet treat.
Storage Tips for Freshness
To maintain optimal freshness, wrap the cooled bread tightly in plastic wrap.
At room temperature, it will stay soft and flavorful for up to two days.
For longer storage, refrigerate for up to five days, but ensure it is well wrapped to prevent drying.
For maximum convenience, freeze the loaf or individual slices in airtight freezer bags for up to two months.
Thaw at room temperature or warm gently in the oven or microwave for a fresh-baked feel anytime.
Frequently Asked Questions
1. Can I use frozen blueberries instead of fresh?
Yes, but make sure to thaw, drain, and pat them dry to prevent excess moisture, which can make the loaf dense or soggy.
2. Can I make this bread without the boxed muffin mix?
Absolutely. You can substitute a basic blueberry quick bread recipe, adjusting flour, sugar, and leavening. The boxed mix keeps it quick and foolproof, but homemade batter works too.
3. How can I make the bread extra moist?
Adding an extra tablespoon of milk or a teaspoon of lemon juice helps maintain moisture. Don’t overbake; check the center with a toothpick at 35–40 minutes.
4. Can I double the recipe to make a larger loaf?
Yes, but bake in a larger loaf pan or two standard pans. Baking time will increase slightly, so monitor closely to avoid overbaking.
5. Is it possible to make this gluten-free?
Yes, use a gluten-free blueberry muffin mix in place of the regular one. Ensure the mix includes xanthan gum or another binding agent to hold the loaf together.
