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To create the perfect mini blueberry muffin loaves, it is essential to understand the role of each ingredient. Here’s a closer look at what you will need:

Mini Blueberry Muffin Loaves

Discover the joy of baking with mini blueberry muffin loaves! These delightful treats combine fresh blueberries and a hint of lemon zest, perfect for breakfast, brunch, or a snack. Easy to make, even for novice bakers, each loaf offers a balanced sweetness and rich texture. Follow our simple step-by-step guide to create eight charming mini loaves that will impress your family and friends. Enjoy them warm or save them for later—either way, they are sure to be a hit!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice)

2 cups fresh or frozen blueberries

Optional: Zest of 1 lemon for added flavor

Optional: 1/4 cup coarse sugar for topping

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line 4 mini loaf pans with parchment paper for easy removal.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined.

      Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, egg, vanilla extract, and buttermilk. If using lemon zest, mix it in now for a zesty punch.

        Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; some lumps are okay.

          Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed through the batter.

            Fill the Pans: Divide the batter equally between the prepared mini loaf pans, filling each about 3/4 full. If desired, sprinkle coarse sugar on top of each loaf for a delightful crunch.

              Bake: Place the filled pans in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

                Cool: Remove the mini loaves from the oven and allow them to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy these delicious mini blueberry muffin loaves fresh or store them in an airtight container for up to 3 days. They also freeze well for future enjoyment.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 8 mini loaves