Spring Brunch Blueberry Muffin Bake That's Simply Irresistible

Enjoy a delightful Spring Brunch Blueberry Muffin Bake, perfect for leisurely conversations and bursting with juicy blueberry goodness.

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Prep Time 15

Cook Time 25

Cooling Time 10

Total Time 50

Servings: 9 squares

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups all-purpose flour Substitute with half whole wheat flour for healthier option.
1 cup sugar Brown sugar offers a richer flavor.
2 tablespoons baking powder Ensure freshness for best rise.
1 teaspoon salt Balances sweetness.
1 cup milk Buttermilk adds extra fluffiness.
1/2 cup melted butter Vegetable oil can be used if desired.
2 large eggs Aquafaba is a vegan alternative.
2 teaspoons vanilla extract Adds depth of flavor.

For the Mix-Ins

2 cups fresh blueberries Frozen blueberries can be used directly without thawing.
1 tablespoon lemon zest Enhances flavor, optional.
1 teaspoon cinnamon Optional for added warmth.

Equipment

9x13-inch baking dish
Mixing bowls
Whisk
spatula

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix milk, melted butter, eggs, and vanilla extract until combined.
Pour the wet mixture into the dry ingredients and fold gently.
Fold in fresh blueberries and lemon zest carefully.
Spread batter in the greased dish and bake for 25 minutes or until golden brown.
Allow to cool in the pan for 10 minutes before cutting into squares and serving.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For richer flavor, swap regular milk for buttermilk. Use fresh ingredients for best results.

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