Mini Blueberry Lemon Bread

This mini blueberry lemon bread shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone.

A few weeks ago we talked about making better lifestyle choices as a part of our family goals this year. One of the ways we’re doing that is making smart choices in the kitchen. We started swapping out the junk food for lighter snack options and carefully observing the labels on everything. I’m sure you think about the main ingredients when you’re deciding what to eat, but have you ever considered the oil that’s used to make the food you eat? I bet you didn’t. A recent study has found that adding Mazola® Corn Oil to one’s diet resulted in lower cholesterol levels than Coconut Oil. A previous study found that corn oil can also help lower cholesterol more than extra virgin olive oil.

I’ll admit that we didn’t either until we started digging a little more into different oils and their benefits. That’s when we came across Mazola® Corn Oil. Mazola Corn Oil is an all-purpose cooking oil that is a smart heart-healthy choice for your family. It can be used for almost anything including baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.

Mini blueberry lemon bread loaves are one of my favorite things to make for breakfast. They’re quick for a grab-and-go meal and simple to make. Since we’ve been making swaps, I tweaked this recipe a bit to use ingredients that are better for us. Here’s what I swapped: white sugar for organic honey, buttermilk for low-fat plain organic yogurt, and butter for Mazola® Corn Oil. Mazola® Corn Oil is made of 100% pure oil with no additives and has a neutral taste so it won’t negatively impact the taste of ingredients. It allows the natural flavor of your food stand out.

Mini Blueberry Lemon Bread

Makes 10-12 mini loaves or 1 regular sized loaf

Ingredients

• 1/4c Mazola® Corn Oil
• 1c honey
• 1 tsp vanilla
• zest from 1 large lemon
• 1 egg
• 2 1/2c flour
• 1c plain yogurt
• 2 tsp baking powder
• 1 tsp salt
• 1c blueberries

Instructions

1. Preheat oven to 350 degrees.
2. Using a hand or stand mixer, mix oil, honey, and lemon zest together in a large bowl.
3. Add the egg and vanilla. Beat until combined.
4. Using a separate small bowl, toss the blueberries with 1/4c of flour to coat.
5. In a third bowl, whisk together the remaining flour, salt, and baking powder.
6. Add half of the flour mixture to the wet ingredients. Combine using a spatula.
7. Next, add all of the yogurt into the batter and stir to combine.
8. Add remaining flour and stir. Be sure not to overmix.
9. Fold in the blueberries.
10. Finally, Add about 1/4c of batter to each non-stick mini loaf pan.
11. Bake at 350 degrees for 22 minutes.
12. Cool for at least 15 minutes before serving.
13. Enjoy!

 Give these mini blueberry lemon bread loaves a try and tell me what you think!

Print the recipe here.

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Mini Blueberry Lemon Bread

Prep Time

15 mins

Cook Time

22 mins

Total Time

37 mins

 

Course: Breakfast

Servings: 12 mini loaves

Author: Bianca Dottin

Ingredients

• 1/4 cup Mazola® Corn Oil
• 1 cup honey
• 1 tsp vanilla
• 1 large zest from lemon
• 1 large egg
• 2.5 cups flour
• 1 cup plain yogurt
• 2 tsp baking powder
• 1 tsp salt
• 1 cup blueberries fresh or frozen

Instructions

1. Preheat oven to 350 degrees.

2. Using a hand or stand mixer, mix oil, honey, and lemon zest together in a large bowl.

3. Add the egg and vanilla. Beat until combined.

4. Using a separate small bowl, toss the blueberries with 1/4c of flour to coat.

5. In a third bowl, whisk together the remaining flour, salt, and baking powder.

6. Add half of the flour mixture to the wet ingredients. Combine using a spatula.

7. Next, Add all of the yogurt into the batter and stir to combine.

8. Add remaining flour and stir. Be sure not to overmix.

9. Fold in the blueberries.

10. Finally, Add about 1/4c of batter to each non-stick mini loaf pan.

11. Bake at 350 degrees for 22 minutes.

12. Cool for at least 15 minutes before serving. Enjoy!