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Mini blueberry muffin loaves are a delightful treat that combines the best elements of muffins and bread into perfectly sized portions. These charming little loaves not only appeal to the senses with their inviting aroma and vibrant color, but they also provide a convenient option for breakfast, snack time, or dessert. The appeal of mini blueberry muffin loaves lies in their versatility; they can be enjoyed warm from the oven, packed in lunchboxes, or served at gatherings, making them a beloved choice for bakers and eaters alike.

Mini Blueberry Muffin Loaves

Discover the joy of baking with this delightful mini blueberry muffin loaves recipe! These charming loaves combine the classic flavors of blueberry muffins in perfectly portioned sizes, making them great for breakfast, snacks, or dessert. Learn about essential ingredients, their roles in creating a tender crumb, and follow easy step-by-step instructions to whip up these treats in no time. Enjoy warm from the oven or pack them for on-the-go fun!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

¼ cup brown sugar, packed

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg

½ cup unsalted butter, melted and slightly cooled

¾ cup buttermilk (or milk with 1 tablespoon vinegar added)

1 teaspoon vanilla extract

1 ½ cups fresh blueberries (or frozen, if out of season)

½ teaspoon lemon zest (optional, for a fresh twist)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a mini loaf pan with parchment paper for easy removal.

    Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.

      Combine Wet Ingredients: In another bowl, beat the egg lightly. Add the melted butter, buttermilk, and vanilla extract, combining until smooth.

        Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients, gently folding them together with a spatula or wooden spoon until just combined. It's okay if there are a few lumps; do not overmix.

          Add Blueberries: Gently fold in the fresh blueberries and lemon zest, ensuring they are evenly distributed throughout the batter.

            Fill the Pan: Spoon the batter into the prepared mini loaf pan, filling each compartment about 2/3 full to allow for rising.

              Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

                Cool: Once baked, remove from the oven and let the mini loaves cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy these delightful mini blueberry muffin loaves warm or at room temperature. They can also be stored in an airtight container for up to three days or frozen for longer storage.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6 mini loaves