I’m apparently only cooking with tomatoes and blueberries this month – and I’m not done yet!
Today, I’m sharing Smitten Kitchen’s phenomenal Blueberry Muffin Loaf – a recipe I made earlier this summer and almost forgot to share!
While some might see a beautiful loaf ready to be sliced and shared, I see a perfectly sized oblong muffin for my personal enjoyment.
With plenty of lemon zest, some Greek yogurt, and a generous amount of blueberries, this loaf is a dream. (I’ve heard similar reviews of her muffins but have yet to try them.) And the perfect finishing touch is the turbinado sugar top providing the perfect crunchy, sweet crust.
As I mentioned, I made this earlier this summer, before discovering the joys of a griddle muffin with butter. If I made these now, you know I’d be smearing them with butter and browning them in the pan right now!
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Greek yogurt
Pricey Ingredients: —
Hard-to-find: —
Recipe on SmittenKitchen.com.
