Few weeks ago Kim @ Farmer's Wife asked me to be guest at her wonderful blog.
When she asked me I didn't have any idea what to make to suit her blog. I had two dishes on the side, however they weren't calling Kim's name. When I made this Blueberry Muffin Bread it had Kim written all over it. I was so happy when Kim said that she like it!
I had pleasure to talk to her few times via email. She is funny, and kind and her blog is full of comfort meals and desserts that we all just love. When she write y'all she made my day right there with that word..When you go over to her blog you will see what I am talking about and you will feel in love with her writing, stories, and recipes too!!! This guest post is very special because she was the first person to ask me to be guest and I could not be more happier!
- 12 1/2 ounces flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- Pinch salt
- 1/2 cup sugar
- 1/3 cup Canola oil
- 2 eggs
- 1 cup yogurt
- 1 1/2 cups fresh blueberries, boiled in water + 1 Tbs. Sugar
- Juice from 1/2 Orange
- Preheat oven to 375 degrees F.
- In a sauce pan place blueberries and 1Tbs. Sugar with 1/2 cup of water, boil and put it on the side until ready to use.
- In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
- In another large bowl, whisk together the sugar, oil, eggs and yogurt. Add the dry ingredients reserving 1Tbs. of the dry ingredients and toss with the blueberries. Stir mixture.
- Drain the blueberries but save the juice/water.
- Add to the blueberry water juice of 1/2 Orange, stir and set aside.
- Add 1 cup blueberries to mixture and stir few more times. Reserve about 1/2 cup of blueberries.
- Add the mixture to greased loaf pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees F. Bake for 20 to 25 minutes, rotating pan few times while baking.
- Before taking it out, spoon over whole bread blueberry-orange warm juice that you reserved. And place the bread back in the oven for 5-7 more minutes.
- Remove from oven and turn it off; let the bread cool down in the loaf pan for about 10 minutes. Than turn it upside down on tea towel to cool completely.
Serve immediately or store in airtight container for up to 3 days
Go over to Kim's blog at Farmer's Wife, say Hi and also check out my guest post!
Thank you Kim so much for this opportunity!
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