Blueberry Muffin Mini Breads

I adapted this recipe from Sally’s Baking Addiction using mini loaf pans to bake this bread.  I also doubled the crumble topping. I freeze these in individual quart bags.  

Ingredients:

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 unsalted butter, softened

1/2 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1/2 cup sour cream

1 1/2 teaspoons pure vanilla

1/2 cup milk (I used 2%)

1 1/2 cups fresh blueberries (1 pint)

Crumb topping

Directions:

Preheat oven to 350 degrees.  Spray 4 mini loaf pans with baking spray.  
Set aside.

Beat the butter, sugar and brown sugar together on high speed until smooth and creamy, about 2 minutes.  On medium speed, add the eggs one at a time, beating well after each addition.  Beat in the sour cream and vanilla extract on medium speed until combined.  

With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.  Fold in the blueberries.  

Spread the batter into the prepared pans.  

Make the Crumble topping (I doubled it).  Combine 1/4 cup flour, 2 tablespoons light brown sugar, 1/4 teaspoon cinnamon.  Using a fork mix


in 2 Tablespoons melted unsalted butter until crumble forms.  Sprinkle over loaves before baking.

Bake 4 mini loaves for 45 minutes or until cake tester (or toothpick) comes out clean.  Cool on wire rack.