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Mini Blueberry Lemon Bread - Bianca Dottin - Orlando Lifestyle Blogger
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
  • 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
  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!