Blueberry muffins are a big hit in our homes, but sometimes we want to do something different, which is where this Blueberry Muffin Bread comes in. Great for breakfast this sweet bread is easy but super satisfying! Now, while the mint leaves are optional they add a lovely little zing to this recipe, so they’re highly recommended.
Method
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Preheat your oven to 180 degrees. Grease and line a loaf pan that is about 22cm on the longer side.
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In a bowl, sift the flour, baking powder and salt, stirring to combine.
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In another bowl cream together the butter and the sugar with a beater. Make sure the mixture pales and starts to look a bit fluffy. Add in the lemon zest and beat.
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Add in the vanilla, milk and eggs, beating well.
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Pour the dry ingredients into the wet ingredients, and beat until well combined.
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Turn off the electric beater, and using a spatula or similar add the blueberries and the mint leaves, being careful not to crush them. Continue stirring until they are evenly distributed in the mix.
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Pour the mixture in the prepared loaf pan, and bake for 60-75 minutes, allowing to cool for 10 minutes before attempting to remove from the pan. Cooking time will depend on your oven, so start checking at 60 and take out when skewer inserted into middle comes out relatively clean.
