Blueberry Loaf w/ Lemon Maple Glaze

using CorEats Blueberry Muffin mix


When blueberries are in season, the tart taste mixed with a sweet cupcake cannot be beat! But when they are not in season, no worries! Frozen blueberries are the perfect option, too. 

Of course with CorEats, we love ALL the tasty options, so we have several for you: Without the glaze this loaf is so yummy, but with the glaze it’s divine! If you’re looking to send your taste buds on an enjoyable trip right out of this universe, try this loaf with Lemon Crumble Streusel and a White Lemon Drizzle. 

This scrumptious recipe is simply perfect for a satisfying and delicious breakfast with your favorite cup of coffee! Mmmm, or how about an afternoon snack with a steaming cup of tea?

Are you ready to try all these delicious variations? The answer is always YES!




Blueberry Loaf
1 Blueberry Muffin Mix
½ cup milk
2 eggs
1 Tbsp oil
1 tsp vanilla
½ cup blueberries

Lemon Maple Glaze 
3/4 cup powdered Maple Sugar*
2 Tbsp fresh squeezed lemon juice
2 Tbsp full fat coconut cream**

*I recommend powdered maple sugar, but any of your favorite powdered sweeteners can be substituted. To powder, simply add to a high powered blender and blend until powdered.
**For coconut cream, mix canned products well as separation can occur. Heavy ‘dairy’ cream may also be used!





Loaf Instructions
1. Follow all package instructions.
2. Bake for 45-55 minutes or until a toothpick comes out clean.
3. Meanwhile, If adding Lemon Glaze, whisk your ingredients together. Pour glaze over your baked loaf hot out of the oven.
4. Cool completely to allow glaze to absorb into your loaf and harden into a nice outer layer crust.
5. Slice, serve, and ENJOY!

Rather make Muffins?
No problem, here is what you'l need to do:

1. Follow all package instructions.
2. Bake for 15-20 minutes or until an inserted toothpick comes out clean. 3. Meanwhile, if adding the Lemon Glaze, whisk your ingredients together. Pour glaze over your baked muffins hot-out-of-the-oven.
Cool completely to allow glaze to absorb into your muffins and harden into a nice outer layer crust.
5. Serve and ENJOY!




For a fun flavorful twist, try adding a crumble variation to your loaf or muffins. Finish with a beautiful White Lemon Drizzle. Let’s get going!

Lemon Crumble Streusel
3/4 C almond flour
1/4 C Lakanto Classic Monk Fruit* or your favorite granular sweetener
3 Tbsp cold butter, diced into small cubes                                                           
1 1/2 tsp Lemon zest

Streusel Instructions
Place all ingredients in a bowl. Using a fork, mash the ingredients together in a bowl until it resembles a coarse crumble. Divide the crumble equally between each muffin, or distribute evenly over the loaf. Bake and cool. For extra WOW, follow with our White Drizzle glaze (recipe below). Slice, serve, and ENJOY! 




White Lemon Drizzle
1 cup powdered sweetener *linked below
4 Tbsp coconut milk*
½ freshly squeezed lemon**

*Any milk will work here. Add 1 Tbsp at a time to ensure proper viscosity.
**Can be replaced with vanilla

Drizzle Instructions
Whip up the ingredients, adding 1 Tbsp of milk at a time until you have a smooth, pourable consistency. You want to use just enough to make it “drizzle” nicely.  Drizzle glaze over cooled loaf, muffins, or individual pieces before serving!
If the drizzle is thin enough, it can be applied by pouring directly from the bowl or drizzled from a tablespoon. For more control, try adding drizzle to a plastic baggie. Twist bag until all contents are gathered into one corner. Cut a very small opening and squeeze to begin drizzling over baked goods. This method works best when using a thick drizzle. Remember, you can make your drizzle as thick or thin as you would like by controlling the amount of milk that is added. Start with less and thin out by adding more milk as needed :)



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