Best 5 Blueberry Colada Mini Loaves Recipes

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Indulge in the tropical paradise of flavors with our delightful Blueberry Colada Mini Loaves, a perfect treat to transport your taste buds to a beachside haven. These delectable morsels combine the vibrant sweetness of blueberries with the refreshing taste of a piña colada, creating a symphony of flavors in every bite. Each bite offers a burst of juicy blueberries, complemented by the creamy coconut and zesty pineapple flavors, reminiscent of a tropical vacation. Perfect for any occasion, these mini loaves are not only easy to make but also visually stunning, sure to impress your friends and family. Embark on a culinary journey with our Blueberry Colada Mini Loaves and experience a taste of paradise in every bite

Let's cook with our recipes!

KITTENCAL'S BLUEBERRY MINI LOAVES



Kittencal's Blueberry Mini Loaves image

There is only a subtle banana flavor it is added in mostly for texture not flavor, these bake out lovely with a nice high point on top --- if desired drizzle glaze over the tops of the cooled loaves, see my recipe#120835

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 50m

Yield 3 mini loaves

Number Of Ingredients 12

1/2 cup butter, softened
3/4 cup sugar (can reduce the sugar a few tablespoon if desired)
2 large eggs
1 1/2 teaspoons vanilla
2 medium ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional, can use more)
1 -1 1/2 cup blueberries (fresh or unthawed frozen)
glaze (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Set oven rack to second-lowest position.
  • Grease three mini loaf pans.
  • In a medium mixing bowl cream the butter with sugar (about 2 minutes).
  • Add in eggs and vanilla; continue beating for another 2-3 minutes or until no sugar granules remain.
  • On low speed mix in the mashed banana until blended.
  • In a small bowl combine the flour with baking powder, baking soda, salt and cinnamon; add to the creamed mixture just until blended (do not over mix).
  • Mix in the blueberries.
  • Divide the batter evenly between the 3 loaf pans.
  • Bake in a preheated oven for about 30-35 minutes or until the loaves test done.
  • Cool slightly in pan then remove to wire racks to cool completely.
  • Drizzle with glaze if desired.

BANANA BLUEBERRY MINI LOAVES



Banana Blueberry Mini Loaves image

These loaves are so good! They keep well in the freezer. I like to store my overly ripe bananas in the freezer so I always have some on hand for bread. They (bananas) look pretty gross when you thaw them out, but they work great!

Provided by georgi

Categories     Quick Breads

Time 55m

Yield 4 mini loaves

Number Of Ingredients 10

1 cup sugar
1/2 cup oil
3 mashed ripe bananas
1/2 cup vanilla yogurt (I also like to use lemon)
1 teaspoon vanilla
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries, fresh or frozen (do not thaw)

Steps:

  • Preheat oven 350.
  • Grease and flour bottoms only of 4 mini loaf pans.
  • (I use nonstick and skip this step)/ In a large bowl combine oil and sugar.
  • Beat in bananas, yogurt, vanilla and eggs blending well.
  • Add flour, salt and baking soda and mix just until moistened.
  • Gently fold in blueberries.
  • Pour into pans.
  • Bake 40-50 minutes.

BLUEBERRY MINI LOAVES



Blueberry Mini Loaves image

These mini loaves are excellent for smaller portions of a delicious blueberry bread loaf, but especially good for a school bake sale. A recipe adapted from Mott's Applesauce, a healthier way to bake. Enjoy.

Provided by pink cook

Categories     Breads

Time 50m

Yield 16 mini loaves, 16 serving(s)

Number Of Ingredients 11

3 1/2 cups unbleached flour
1 cup applesauce, unsweetened
2 cups frozen blueberries
2 large eggs, whole
1 cup granulated sugar (or use Splenda Blend)
2 large egg whites, beaten (to make 1/4 cup)
4 teaspoons baking powder
4 tablespoons canola oil
2 teaspoons lemon peel, grated
1/2 cup milk (or use low-fat)
1 teaspoon salt

Steps:

  • Preheat oven to 375 degrees.
  • Prepare 16 mini loaf pans with cooking spray and flour; set aside.
  • (Note: I use petite loaf pans with capacity for 9 loaves, size 2 1/2 x 3 3/8 x 1 1/2 in; or use the mini loaf pan with capacity for 6 loaves, size 4 1/2 x 2 1/2 x 1 1/2 in, from Wilton Brand that you can buy at any local arts and crafts store).
  • In a mixing bowl, combine flour, blueberries, sugar, baking powder, lemon peel, and salt; set aside.
  • In another mixing bowl, combine applesauce, whole eggs, oil, and milk. Mix with the flour mixture.
  • Beat egg whites and fold into dry and wet mixtures, stirring until moistened. Spoon each loaf pan with three ounces batter or about half cup of batter. Bake for 20-25 minutes, or until tops are browned.
  • Note: Calories 209 and 3.7 Weight Watchers points.

Nutrition Facts : Calories 230.9, Fat 4.7, SaturatedFat 0.7, Cholesterol 24.3, Sodium 261, Carbohydrate 43.6, Fiber 1.6, Sugar 18.3, Protein 4.5

BLUEBERRY LOAF



Blueberry Loaf image

An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries.

Provided by Meg

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
⅛ teaspoon salt
½ cup milk
¼ cup vegetable oil
1 egg
½ teaspoon vanilla extract
1 ½ cups blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.8 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 116 mg, Sugar 14.9 g

LOW-FAT, HEALTHY BREAKFAST BLUEBERRY-ORANGE MINI LOAVES



Low-Fat, Healthy Breakfast Blueberry-Orange Mini Loaves image

Eat carbs for breakfast!!! These mini loaves are delicious AND low in fat and calories AND you're getting your fruit and fiber in for breakfast!!!

Provided by amievv821

Categories     Quick Breads

Time 55m

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 11

1 1/2 cups flour
1/2 cup yellow cornmeal
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups blueberries
1 cup 2% low-fat milk
1 large egg, beaten
2 tablespoons extra-light olive oil
1 teaspoon grated orange zest
1 teaspoon sugar

Steps:

  • Heat oven to 425 degrees.
  • Coat 2 4x6 inch mini loaf pans with nonstick cooking spray; set aside.
  • In a large bowl, combine first 5 ingredients.
  • Stir in blueberries and make a well; set aside.
  • In a small bowl, combine next 4 ingredients. Pour mixture into the well int the dry ingredients and stir until just moistened and slightly lumpy.
  • Pour batter into pans until they are 3/4 full. Sprinkle 1 t. of sugar over each loaf.
  • Bake 40-45 minute until tops are light golden and a toothpick comes out clean.
  • Cool for 5 min in pan, then remove from pan and cool on rack.

Nutrition Facts : Calories 217.9, Fat 5.2, SaturatedFat 1.1, Cholesterol 28.9, Sodium 283.5, Carbohydrate 38.4, Fiber 1.9, Sugar 13.2, Protein 5

Tips:

  • To ensure the perfect texture, it's important to measure the flour accurately. Use a kitchen scale for precise measurements, or fluff the flour with a spoon before scooping it into the measuring cup.
  • Don't overmix the batter. Overmixing can result in tough muffins or loaves. Mix just until the ingredients are combined and no dry flour remains.
  • For a moister texture, use buttermilk or sour cream instead of regular milk. These ingredients add acidity, which helps to tenderize the muffins.
  • If you don't have coconut extract, you can use vanilla extract instead. However, coconut extract will give the muffins a more pronounced coconut flavor.
  • To prevent the muffins from sticking to the pan, grease the muffin cups with cooking spray or line them with paper liners.
  • For a golden brown crust, brush the tops of the muffins with melted butter before baking.
  • Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help to prevent them from crumbling.

Conclusion:

The blueberry colada mini loaves are a delicious and easy-to-make treat that are perfect for any occasion. With their moist texture, sweet blueberry flavor, and coconut-pineapple twist, these muffins are sure to be a hit with everyone who tries them. So next time you're in the mood for a sweet and satisfying snack, give these blueberry colada mini loaves a try. You won't be disappointed!

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