Blueberry Muffin Bread

Step 1

Preheat the oven to 350 degrees F. Lightly grease an 8 1/2 X 4 1/2-inch loaf pan (or you can line with parchment with an overhang on the two long sides and lightly grease parchment).

Step 2

In a large bowl, whisk together the yogurt (or sour cream), oil, brown sugar, granulated sugar, egg, lemon zest, and vanilla extract until well-combined.

Step 3

Add the flour, baking soda, and salt, and mix a couple turns with the spoon or spatula until the batter starts to come together but there are still a few dry streaks.

Step 4

In a small bowl, toss the blueberries with the 1 tablespoon flour until evenly coated. Add the blueberries (and any remaining flour) to the batter. Stir gently with a rubber spatula until the batter is just combined and the blueberries are evenly distributed through the batter.

Step 5

Spread the batter evenly in the prepared pan. Sprinkle the top evenly with coarse sugar.

Step 6

Bake for 50-55 minutes until a thin knife or toothpick inserted in the center of the loaf comes out clean or with moist crumbs. Add additional baking time as needed.

Step 7

Let cool completely before slicing and serving.