Our beloved Pumpkin Bread & Muffin is back!!!!!!!

Blueberry Loaf

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:




1 Blueberry Muffin Mix

½ cup milk

2 eggs

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).

10. Enjoy!



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!



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