Moist Lemon Blueberry Muffin Bread Recipe With Oatmeal Streusel by Jan Mostrom

I love homemade breads that are so versatile. This blueberry lemon muffin bread recipe is so easy and works for breakfast, as a snack or as a lovely light dessert. The sweet bread takes just 20 minutes to assemble, but will need more than an hour to cook. Be sure to mix it up before dinner if you'd like to serve it as dessert or to have it first thing for breakfast with tea or coffee.

To make this easy lemon blueberry muffin bread recipe with oatmeal streusel you will need all-purpose flour, brown sugar, rolled oats, salt, unsalted butter, vanilla extract, eggs, sour cream, baking powder, baking soda, granulated sugar, a lemon for juicing, cooking oil, fresh blueberries and powdered sugar for serving.

Not only do your family, friends and neighbors get to enjoy the taste of this moist lemon blueberry bread, but they also get the health benefits of blueberries! This muffin loaf also makes a wonderful food gift anytime during the year.

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Cuisine: American
Prep Time: 20 minutes
Cook Time: 65 minutes 75 minutes
Total Time: 1 hour and 25 minutes to 1 hour and 35 minutes
Servings: 10

Ingredients

Oatmeal Streusel 

• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar, packed
• 1/4 cup rolled oats
• 1/4 teaspoon kosher salt
• 3 tablespoons unsalted butter
• 3/4 teaspoon vanilla extract

Bread 

• 2 large eggs
• 2/3 cup sour cream
• 1 3/4 cups plus 2 teaspoons all-purpose flour (divided)
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 3/4 cup granulated sugar
• 1/2 medium lemon
• 4 tablespoons unsalted butter
• 1/4 cup neutral cooking oil, such as canola or vegetable
• 2 teaspoons vanilla extract
• 1 1/3 cups fresh blueberries
• powdered sugar, for dusting (optional)

Recipe Notes

• I used gluten-free flour for this loaf and it was delicious.

• If you are short of time and can’t bring eggs and sour cream to room temperature, try this: place the eggs in a small bowl of warm (not hot) water for about 10 minutes. For the sour cream, place it in a microwave-safe bowl and microwave for 10 seconds at a time, stir, and do it again until the chill is just off. Make sure not to make it hot as it will change the consistency of the sour cream.

• If you'd like, you can make these into muffins by placing them in a muffin tin.

Here's how to make it: 

1. About 1 to 2 hours before you want to make the bread, place 2 eggs and 2/3 cup sour cream on the counter to warm to room temperature. (See Recipe Notes if time is short.) Preheat the oven to 350 degrees F. Place a piece of parchment paper on top of a 9x5-inch loaf pan, spray the paper with a bit of nonstick cooking spray and set to the side. (Don’t worry, the batter will press down the paper.) Melt 3 tablespoons of the butter in a microwave small bowl.
2. Make the topping by placing 1/2 cup flour, 1/3 cup brown sugar, 1/4 cup oats and 1/4 teaspoon salt in a medium mixing bowl.
   
3. Blend with a fork. No clumps of brown sugar should remain.
   
4. Add the melted butter (save the bowl) and 3/4 teaspoon vanilla extract to the flour bowl.
   
5. Stir with a fork. It should be crumbly. Place the bowl into the refrigerator while you make the batter.
   
6. Make the bread batter by placing 1 3/4 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda in a medium bowl and mix to combine.
   
7. In a different large bowl, place 3/4 cup granulated sugar and grated zest from half the lemon. Use your clean hands to mix the lemon into the sugar. You should be able to smell the zest as you mix it with the sugar.
   
8. Melt 4 tablespoons butter in the same microwave-safe bowl. Add melted butter, 1 teaspoon lemon juice, 1/4 cup neutral oil and 2 teaspoons vanilla extract to the sugar-lemon mixture and use a fork or whisk to combine. Add the eggs and continue to mix until combined. Then add the sour cream and blend to incorporate it fully into the batter. Add the flour mix into the wet ingredients and blend until just combined. (Keep the flour bowl.)
   
9. Place the 1 1/3 cups blueberries into the used flour bowl, sprinkle them with 2 teaspoons of the flour and toss gently.
   
   
10. Add 3/4 cups of the berries to the batter and fold them in gently until just combined.
    
11. Spread the batter into the parchment paper-lined pan and top with the remaining blueberries and the crumb topping.
    
12. Bake until golden brown and a toothpick comes out clean, about 65 to 75 minutes. When done, place on a wire rack to cool for 10 minutes. Hold the parchment to remove the loaf from the pan and let cool on the rack for at least 1 hour before serving with the optional dusting of powdered sugar. Enjoy!
    
    
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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