Lemon Blueberry Muffin Bread

This Lemon Blueberry Muffin bread is so easy to make whenever you are craving a slice. It starts with a box mix and with a few additional ingredients it becomes a delicious blueberry bread with lemon flavor and a powdered sugar glaze!

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We love this easy blueberry bread for breakfast with a latte or as a snack cake! It’s so easy and every bite is bursting with blueberry and lemon flavor.

Can you use blueberry muffin mix to make a loaf?

• Yes, and it’s so easy! I love to use box mixes as shortcuts for baking and this lemon blueberry muffin bread is always a favorite.
• I love that I don’t have to drag all the dry ingredients out of the pantry – the mix saves time!
• I use the blueberries that are in the mix and then amp up the flavor of the bread with fresh lemon juice. I also add a lemon glaze for another pop of flavor to finish it.
• This is such a great recipe to have on hand when you need a last minute treat. You can serve this lemon blueberry bread for breakfast, brunch or even as a snack cake or dessert!

If you love blueberry muffins, you need to try this easy quick bread.

Ingredients

• Blueberry Muffin Mix – drain the can of blueberries and then rinse and pat them dry.
• Whole milk – this adds richness and flavor, but you can use the same amount of 2% if you prefer.
• Lemon juice – fresh is always best!
• Large eggs – Room temperature eggs always mix into the batter the easiest!
• Lemon zest – this is optional, but it’s a nice way to garnish the bread.
• Glaze – You’ll need lemon juice and powdered sugar.

How to Make Blueberry Bread with Muffin Mix

Mix: Combine the muffin mix, milk, eggs, and lemon juice in a mixing bowl. Mix in the blueberries.

Bake: Pour the batter into the prepared loaf pan and bake the bread for 40 minutes.

Cool: Leave the blueberry muffin bread in the pan for 30 minutes and then turn it out onto a wire baking rack to cool completely.

Glaze: Mix lemon juice and powdered sugar. Drizzle the glaze over the cooled bread. Sprinkle lemon zest over the glaze and let the glaze set for 10 to 15 minutes before serving.

What can you add to blueberry muffin mix to make it better?

Milk: I like to use whole milk because it has more fat – this adds flavor and moisture!

Lemon juice: Adding this enhances the flavor and also adds a nice fresh lemon flavor.

More berries: You can add more fresh or frozen berries to the batter if you like. Add up to a cup more! You can do more blueberries or other berries that you like.

How to Store Blueberry Muffin Bread

Once you’ve made your blueberry muffin bread, you can store it at room temperature, in the refrigerator, or in the freezer.

• Room temperature: Wrap the cooled loaf with plastic wrap and it will keep well for two days.
• Refrigerator: Or, store it in the refrigerator and it will keep for a few days longer. Just make sure it’s tightly wrapped because it can dry out when it’s chilled.
• Freezer: Wrap the loaf in a few layers of plastic wrap and place it in a freezer bag. You can freeze blueberry bread for up to two months. Or, you can freeze individually wrapped slices to enjoy whenever you want a quick breakfast or snack.

Make this easy lemon blueberry muffin bread and no one will guess you used a muffin mix! It tastes homemade and every bite is soft, moist, and bursting with flavor. Enjoy!

More Easy Box Mix Recipes!

If you love easy baking recipes, here are some of my other favorite ways to use boxed muffin mixes cake mixes!

• White Chocolate Raspberry Cookies use raspberry muffin mix and cream cheese to make soft cookies that taste amazing!
• You can make the Best Crumb Cake with cake mix!
• Grab a box of chocolate cake mix and make some decadent Caramel Brownies!
• If you need a quick dessert, be sure to try my Lemon Blueberry Dump Cake!
• Delicious, moist Blueberry Coffee Cake loaded with fresh blueberries bursting with flavor then drizzled in an almond icing!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 1 vote

Lemon Blueberry Muffin Bread

Quick and easy lemon blueberry bread that starts with a boxed blueberry muffin mix! Add in lemon juice and zest and top it with a powdered sugar glaze.

Prep:10 minutes mins

Cook:40 minutes mins

Total:50 minutes mins

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10

slices

Ingredients

Blueberry Bread Ingredients

• ▢ 16.9 ounces Blueberry Muffin Mix (1 box)
• ▢ ½ cup whole milk
• ▢ ⅓ cup lemon juice
• ▢ 2 eggs beaten
• ▢ Lemon zest optional

Lemon Glaze Ingredients:

• ▢ ½ cup powdered sugar
• ▢ 2 teaspoons lemon juice

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• In a medium size mixing bowl, with a fork, mix together 1 box of blueberry muffin mix (set the blueberries aside), milk, eggs, and lemon juice.
• Drain, rinse, and dry the can of blueberries from the box of muffin mix and slowly add them to the batter.
• Line a 1.6 qt. glass loaf pan with parchment paper and pour the batter into the prepared pan.
• Bake for 40 minutes or until the center is set.
• Let the bread cool in the pan for 30 minutes. After 30 minutes, lift the parchment paper from the pan and set on a cooling rack.
• Make the glaze by combining the powdered sugar and lemon juice. Stir until smooth.
• Drizzle glaze over the bread, garnish with lemon zest (optional), and let cool for another 10-15 minutes.

Tips

How To Store Blueberry Muffin Bread

• • Room temperature: Wrap the cooled loaf with plastic wrap and it will keep well for two days.
  • Refrigerator: Or, store it in the refrigerator and it will keep for a few days longer. Just make sure it’s tightly wrapped because it can dry out when it’s chilled.
  • Freezer: Wrap the loaf in a few layers of plastic wrap and place it in a freezer bag. You can freeze blueberry bread for up to two months. Or, you can freeze individually wrapped slices to enjoy whenever you want a quick breakfast or snack.

What Can You Add To Blueberry Muffin Mix To Make It Better?

Milk: I like to use whole milk because it has more fat – this adds flavor and moisture!

Lemon juice: Adding this enhances the flavor and also adds a nice fresh lemon flavor.

More berries: You can add more fresh or frozen berries to the batter if you like. Add up to a cup more! You can do more blueberries or other berries that you like.

Nutrition Information

Calories: 246kcal (12%), Carbohydrates: 41g (14%), Protein: 5g (10%), Fat: 7g (11%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 35mg (12%), Sodium: 409mg (18%), Potassium: 94mg (3%), Fiber: 3g (13%), Sugar: 16g (18%), Vitamin A: 123IU (2%), Vitamin C: 4mg (5%), Calcium: 48mg (5%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.