Blueberry Mini Loaves
A small batch quick satisfaction bread
Servings: 10 mini loaves
Cost: <$2
Ingredients
- 1 cup unbleached all-purpose flour
- 1/2 tsp baking soda
- 1/2 cup frozen blueberries (fresh works too)
- 2 Tbsp unsalted butter, melted
- 1/4 cup sugar
- 1 large egg
- 1/2 cup plain low-fat yogurt (or sour cream)
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375ºF and grease a mini-loaf pan.
- Mix together the flour and baking soda in a medium bowl.
- Put the frozen berries in the flour mixture, and toss until berries are well coated.
- In a smaller bowl, mix together the wet ingredients(butter, sugar, egg, yogurt, vanilla extract) until combined.
- Make a well in the flour-berry mixture and pour wet mixture into the flour mixture.
- Using a spatula, gently fold the batter until mixed. Be careful not to over mix so that the batter does not get discolored from the berries.
- Spoon the batter into the loaf molds, about 3/4 full. Batter will make about 10 loaves.
- [Optional] Sprinkle sugar on top of the loaves for a crisper topping.
- Bake in preheated oven for 20-25 minutes, until golden brown on top.
Notes
- Recipe adapted from Stonyfield Farm
- You can use other flavors of yogurt as well, though plain and vanilla work best
- Any kind of berry would work, but recommend strawberries, blueberries, or raspberries. Blackberries tend to be seedier and harder.
- Butter is best when softened to room temperature. But if in a hurry, microwave in a small bowl 15 seconds at a time to make sure it doesn’t over heat and boil over.
- Double recipe to make a 8in loaf or 12 regular sized muffins. Also increase the bake time to 50 minutes for loaf and 30 min for muffins.