Fluffy and soft lemon blueberry muffin loaf.
Can I make this recipe vegan?
Yes! Just substitute the eggs for 2 flax eggs (2 tbsp flaxseed meal mixed with 4 tbsp water), greek yogurt with plain dairy-free yogurt, and milk with plain non-dairy milk.
Can I use a different berry in this recipe?
Sure! Raspberries, strawberries, or blackberries would also be delicious.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Lemon Blueberry Muffin Loaf
Fluffy and soft lemon blueberry muffin loaf.
Servings 1 loaf
Ingredients
- ½ cup (90g) packed brown sugar
- 1 tbsp lemon zest
- 2 large eggs
- ½ cup (120g) unsweetened, plain greek yogurt
- ¼ cup olive oil
- ¼ cup milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup (125g) whole wheat white flour
- ½ cup (62g) oat flour
- ½ cup (43g) old-fashioned rolled oats
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp kosher salt
- 1 ½ cups blueberries (2-3 tbsp more for topping)
- Raw/turbinado sugar
(Optional) Icing
- 1 cup (120g) powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350℉. Grease and line a 9×5” loaf tin with parchment paper.
- In a medium-sized bowl, add sugar and lemon zest. Use your finger tips to massage zest into sugar until fully incorporated. Add eggs, yogurt, oil, milk, maple syrup, and vanilla. Whisk well to combine.
- Add flour, oats, oat flour, baking powder and soda, and salt. Use a rubber spatula or wooden spoon to fold wet mixture into dry until only a few streaks of flour remain. Fold in blueberries.
- Pour batter into prepared loaf tin. Top with additional blueberries and a sprinkle of raw sugar.
- Bake for 55-60 minutes until toothpick inserted comes out clean or with a few moist crumbs. Allow loaf to cool in tin for 15-20 minutes before transferring to a wire cooling rack.
- (Optional): Whisk together all ingredients for icing until creamy. Serve cooled loaf with icing.
