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Blueberry muffins are a beloved classic in the world of baked goods. Their sweet, fluffy texture, paired with the burst of juicy blueberries, makes them a favorite among both children and adults alike. These delightful treats have graced breakfast tables and brunch gatherings for generations, evoking feelings of comfort and warmth. However, if you're looking to elevate the traditional blueberry muffin experience, allow us to introduce you to a charming twist: mini blueberry muffin loaves.

Mini Blueberry Muffin Loaves

Mini blueberry muffin loaves are the perfect twist on a classic favorite, combining delightful flavors and a charming presentation. Their petite size makes them ideal for breakfast on the go, satisfying snacks, or brunch gatherings. Easy to make with simple ingredients, these loaves are bursting with juicy blueberries and can be customized with optional lemon zest for an extra kick. Enjoy the joy of baking while creating a wholesome treat your family will love!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

¼ cup packed brown sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg

½ cup unsalted butter, melted and allowed to cool slightly

¾ cup buttermilk (or milk with 1 tablespoon vinegar added for a homemade substitute)

1 teaspoon vanilla extract

1 ½ cups fresh blueberries (frozen blueberries can be used if fresh are not available)

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

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a mini loaf pan by greasing it lightly or lining it with parchment paper for easy removal after baking.

    Mix the Dry Ingredients: In a large mixing bowl, add the all-purpose flour, granulated sugar, packed brown sugar, baking powder, baking soda, and salt. Use a whisk to combine them thoroughly, ensuring there are no lumps.

      Prepare the Wet Ingredients: In a separate bowl, lightly beat the large egg. Then, mix in the melted butter, buttermilk, and vanilla extract, stirring until the mixture is smooth and uniform.

        Combine the Mixtures: Carefully pour the wet ingredients into the bowl containing the dry ingredients. Using a spatula or wooden spoon, gently fold the two mixtures together until just combined. It’s perfectly fine if the batter is slightly lumpy; be cautious not to overmix.

          Incorporate the Blueberries: Gently fold the fresh blueberries and optional lemon zest into the batter, taking care to distribute them evenly without breaking the berries.

            Fill the Mini Loaf Pan: Spoon the prepared batter into the mini loaf compartments, filling each about two-thirds full to allow room for the loaves to rise during baking.

              Bake: Place your mini loaf pan in the preheated oven. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a loaf comes out clean, indicating they are done.

                Cool the Loaves: Once baked, remove the pan from the oven and allow the mini loaves to cool in the pan for approximately 10 minutes. Then, transfer them to a wire rack to cool completely.

                  Serve and Store: These delightful mini blueberry muffin loaves can be enjoyed warm or at room temperature. For storage, place them in an airtight container where they will stay fresh for up to three days. Alternatively, they can be frozen for extended storage.

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

                      - Serving Suggestion: Enjoy these mini loaves for breakfast with a pat of butter or as a snack with a cup of tea or coffee. They also make a wonderful addition to a brunch spread!