Lemon Blueberry Loaf: The Muffin's Cooler Cousin!

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is often less expensive and widely available.

sugar

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Brown sugar is typically cheaper and adds similar sweetness.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are often more affordable and just as nutritious.

Prepare a 9x5x3 inch loaf pan with baking spray to prevent sticking.

In a large bowl, combine 2 cups of all-purpose flour, 1 and 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk to combine.

Add the zest of 1 lemon to the dry ingredients and whisk again to mix well.

Gently fold in 1 pint of blueberries to coat them in the flour mixture.

In a stand mixer, cream together 4 oz of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.

Add 2 large eggs to the butter mixture one at a time, mixing well between each addition.

Incorporate 1/2 cup of plain Greek yogurt into the mixture and mix until combined, even if it looks curdled.

Combine the wet ingredients with the dry ingredients gently by hand to avoid smashing the blueberries.

Pour the thick batter into the prepared loaf pan and even it out.

Bake in a preheated oven at 350°F (180°C) for approximately 1 hour, checking after 45 minutes for doneness with a toothpick.

After baking, cool the loaf in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens