Perfect Blueberry Muffin Loaf

Perfect Blueberry Muffin Loaf:

Important to note: The most important thing in this case is the size of the loaf pan, as it will fill up every little bit of it prior to it’s finished. It holds six liquid cups and measures 8×4 inches on the bottom and 9×5 inches at the top. If it’s even a bit smaller, or you’re worried about it, you can take a small amount for a cupcake, or two small ones to go along with it. When you’re making this recipe your first try, make sure to place an oven-safe sheet on top, to make sure it doesn’t spill over. I can assure you that in the numerous tests, my muffins have never spilled over and my many other recipes like “Black Bean and Vegetable Bake” you should also try once.

Ingredients of Making Perfect Blueberry Muffin Loaf:

• 8 teaspoons (1/2 cup, or about 85 grams) unsalted butter cold is perfect)

• 3/4 cups (150 grams) Granulated sugar

• Finely grated zest, derived from one lemon

• 1 Cup (225 grams) plain Greek-style yogurt that is unsweetened and not sweetened

• 2 large eggs

• 2 teaspoons baking soda

• Half teaspoon baking soda

• 3/4 teaspoon of kosher salt

• 2 cups (260 grams) all-purpose flour

• 2 1/4 cup (320 grams, or 11.5 Ounces) fresh blueberries or frozen (no necessity to defrost)

• Three teaspoons (35 grams) Turbinado sugar (sugar in raw)

The oven should be heated to 375°F. Line the loaf pan (see the note on top for size) with a big sheet of parchment that is pressed in the corner and then up the sides, as illustrated in this picture. I like to leave the extra paper extending over the edge of the pan, which will benefit you protect yourself from spills.

Melt butter in a large bowl. Then, mix in the sugar granulated and zest. Add eggs, yogurt and yogurt and whisk until they are evenly mixed. Sprinkle batter’s surface by baking flour, baking baking soda and salt. Whisk completely into the batter. Do this several times more than it is required for it to appear well-mixed. Add the flour and berries, and use a spoon or spatula to incorporate them to warrant that there are no flour pockets left. The batter will be extremely, super heavy.

Pour the batter into the loaf pan. Drop it onto the counter several times to ensure that there are is no space for air. Smooth the top and then sprinkle with Turbinado sugar. It may seem like excessive, but I would advise you to not cut corners The batter isn’t too sweet, but the crunch top that sugar gives is among the accurate elements.

Bake for 60-70 minutes and until the skewer placed into the loaf in a few spots the loaf comes out without batter. If the berries were frozen prior to prior to baking, you may require 5 more minutes. Remove from oven and allow to cool in the pan. Utilize the parchment to pull it up from the pan, and then cut it into long slices.

Make ahead: The parchment papers are used to move the leftovers back into the pan for loafing. Refrigerate at temperatures at room temperature for up to 4 days or in the refrigerator. I prefer to keep it unwrapped, so that the top can keep its crunch. The sides are prevented from drying out due to the parchment and the loaf. The loaf can be frozen well and is wrapped in a tight manner.

P.S. Yes it’s possible to make use of any other type of fruit in this. I’ve efforts a few times using frozen mixed berry mix in which, provided that the strawberries aren’t awe-inspiringly large (I cut a few that were) it’s great.