Using CorEats Blueberry Muffin Mix
Blueberries may be the perfect fruit! When they are in season, their sweet/tart flavor is profoundly delicious... distinctive. But even frozen, this berry seems to pride itself in flavor perfection!
That is exactly why blueberries, when mixed with a sweet cupcake, can’t be beat! No matter the season, blueberries are the perfect touch! Enjoy this recipe for breakfast paired with a cup of coffee, an afternoon snack, or even on the run!
Here is what you’ll need:
½ cup milk
1 Tbsp oil
1 tsp vanilla*
½ cup blueberries
1. Preheat your oven to 350°
2. Grease and line your bread pan. Set aside.
3. Whisk milk, eggs, oil, and vanilla* in a medium bowl (if using butter or coconut oil, melt before adding).
*switch it up and add 1/2 tsp of almond or lemon extract!
4. Add the dry blueberry muffin mix.
5. Mix until smooth and well blended.
6. Fold in the blueberries.
*to ensure the blueberries do not fall to the bottom before baking, they can be added to batter filled loaf pan by hand.
7. Pour batter into a greased, parchment-paper lined bread pan.
8. Bake for 45 min, or until a toothpick comes out clean.
9. Cool for a min. of 10-15 minutes (or completely if you want it to slice nicely).
For an extra WOW factor, try a glaze or crumble!
1 cup powdered sweetener (linked below)
4 Tbsp almond or coconut milk*, adding 1 Tbsp at a time
½ tsp vanilla
Whip up the ingredients, adding 1 Tbsp of milk at a time until you have a smooth, pourable consistency. Use just enough to make it “drizzle” nicely. Drizzle glaze over cooled cake or individual pieces before serving!
*For a tangy twist, replace milk with freshly squeezed lemon.
Lemon Crumble Streusel
3T cold butter, diced into small cubes
3/4 C almond flour
1/4 C Lakanto Classic Monk Fruit, *linked below
1 1/2 tsp Lemon zest
Place all ingredients in a bowl. Using a fork, mash the ingredients together in a bowl until it resembles a course crumble. Divide the crumble equally between each muffin or distribute evenly over loaf. Bake!