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–+ servings
Spring Brunch Blueberry Muffin Bake

Spring Brunch Blueberry Muffin Bake That's Bursting with Flavor

This Spring Brunch Blueberry Muffin Bake is an easy and delicious dish perfect for leisurely brunches.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Bake
  • 2 cups All-Purpose Flour Can swap half for whole wheat flour for added nutrition.
  • 1 cup Sugar Use brown sugar for deeper flavor.
  • 1 tbsp Baking Powder Check freshness to avoid flat muffins.
  • 1 tsp Salt A pinch enhances overall flavor.
  • 1 cup Milk Use buttermilk for richer creaminess.
  • 1/2 cup Melted Butter Vegetable oil can be used as a substitute.
  • 2 large Eggs Room temperature eggs are best.
  • 1 tsp Vanilla Extract Use pure vanilla for the best taste.
  • 2 cups Fresh Blueberries Avoid thawed ones to prevent sogginess.
  • 1 tbsp Lemon Zest Only zest the outside, avoid the bitter white pith.

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine all-purpose flour, sugar, baking powder, and salt. Whisk until fully incorporated.
  3. In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently stir until just combined, avoiding overmixing.
  5. Fold in the fresh blueberries and lemon zest carefully, avoiding crushing the blueberries.
  6. Pour the batter into the greased baking dish and bake for approximately 25 minutes, until golden brown.
  7. Allow to cool in the pan for about 10 minutes before slicing and serving warm.

Nutrition

Serving: 1squareCalories: 230kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 180mgPotassium: 130mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

For best flavor and texture, consider preparing the muffin bake batter the night before and baking fresh in the morning.

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