Lemon Blueberry Muffin Bread

Lemon Blueberry Muffin Bread

(1 Loaf)



  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1/2 cup flour
  • 1 tsp. lemon zest
  • 3 eggs
  • 1/2 cup heavy whipping cream
  • 1 tsp. vanilla extract
  • 1/4 cup margarine or butter, melted


  • 1 cup powdered sugar
  • 2 Tbsp. margarine or butter, melted
  • 1 Tbsp. lemon juice
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Blueberry Muffin Mix


Preheat oven to 325°F. Grease a 9” x 5” loaf pan.

For bread, combine muffin mixes, flour and lemon zest. In separate bowl, whisk eggs, cream, vanilla and margarine or butter. Add to muffin mixture until combined. Pour into pan. Bake 48 – 52 minutes or until toothpick inserted in center comes out clean. Cool in pan for 2 – 3 minutes. Remove bread from pan and place on wire rack. For glaze, combine ingredients until smooth. Drizzle over bread.

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