Baked this last night. Almost didn’t make it to morning. This Lemon Blueberry Quick Bread is one of those bakes that fills your whole kitchen with that warm citrus-berry smell, and then you have to talk yourself out of cutting into it before it even cools. I failed that test. The crumb is tender, the blueberries burst just right, and the lemon keeps it from being too sweet. It’s a quick bread, so no yeast, no waiting, no fuss. Just mix, bake, and try to show some restraint. Full recipe is in the Recipe Pantry: 👉 https://pantry.bakinggreatbread.com/recipes/lemon-blueberry-quick-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Drop a 🫐 if you’re baking this week.

I made these for the athletes. And they turned out surprisingly well. I cut up the pineapple sliced it and then I chunked a few slices. Maybe 200 g of them put them in a bowl on paper towel towels, and then put a paper towel on top push down to drain as a lot of of the liquid so the muffins wouldn’t turn out too wet. It worked beautifully tossed the blueberries in some powdered sugar instead of flour to keep them from sinking which worked nicely and toasted the walnuts. Then I placed them in my fancy tall muffin tin liners. Top them with more toasted, walnut and turbinado sugar. Those kids have no idea what they’re eating would cost seven dollars at a bakery. Here’s the recipe Pineapple Blueberry Muffins with Toasted Nuts Moist, tropical muffins built around fresh pineapple and blueberries, with toasted nuts for crunch. The pineapple does the heavy lifting on moisture so these stay tender for days. Prep Time: 15 minutes Cook Time: 22 minutes Total Time: 37 minutes Yield: 12 standard muffins Ingredients Dry ∙ 240g (2 cups) all-purpose flour ∙ 150g (¾ cup) granulated sugar ∙ 10g (2 tsp) baking powder ∙ 3g (½ tsp) baking soda ∙ 3g (½ tsp) fine salt ∙ 3g (1 tsp) cinnamon Wet ∙ 2 large eggs ∙ 120ml (½ cup) neutral oil or melted butter ∙ 120ml (½ cup) buttermilk (or whole milk + 1 tsp vinegar) ∙ 5ml (1 tsp) vanilla extract Mix-ins ∙ 200g (1½ cups) fresh pineapple, small dice ∙ 150g (1 cup) fresh blueberries ∙ 75g (½ cup) walnuts or pecans, roughly chopped and toasted Instructions 1. Preheat your oven to 190°C (375°F). Line a standard 12-cup muffin tin with liners or grease well. 2. Toast your nuts in a dry skillet over medium heat, 3-4 minutes, stirring often. Set aside to cool. 3. Whisk all dry ingredients together in a large bowl. 4. In a separate bowl, whisk eggs, oil, buttermilk, and vanilla until combined. 5. Pour wet into dry and stir until just combined. A few streaks of flour are fine. Don’t overwork it. 6. Fold in the pineapple, blueberries, and most of the nuts. Leave a small handful for the tops.

Mom and dad are very proud. It’s been a long day thank you guys for giving me the day off. Now it’s time to bake tomorrow.

A quick word about protecting this community. We've hit some milestones recently that I'm genuinely proud of — #1 bread community on Skool, #1 rated community overall on ProveWorth, and now top 20 in the hobbyist category out of thousands of communities on the platform. That kind of visibility attracts great people. It also attracts people who are here for the wrong reasons. Every single day, I decline 4 to 5 membership requests from spammers before they ever get in the door. But they're getting more sophisticated, and occasionally one slips through. Here's how they operate on platforms like Skool: They look real at first. Spam accounts are increasingly convincing — profile photos, a few generic comments that sound like normal engagement ("Love this!" or "Great content!"), and a believable name. They're designed to blend in before they strike. Their move is the DM. Once inside a community, spammers don't post publicly right away. They slide into your direct messages offering courses, crypto investments, business opportunities, weight loss products, or "collaboration" — things that have nothing to do with bread and nothing to do with why you're here. They target active members. If you're showing up, posting, commenting — you're more visible and more likely to receive one of these messages. It's not personal. It's automated predatory behavior. What to do if it happens to you: If you receive a DM from anyone — member or otherwise — that has nothing to do with baking, bread, or this community, send me a DM immediately. Screenshot it if you can. I will investigate it. If it turns out to be nothing, no harm done. But if it's a problem, I'll remove them before they reach anyone else. You do not need to confront them. You do not need to respond. Just flag it and let me handle it. This community is worth protecting. We've built something real here. Real feedback, real coaching, real bakers at every level showing up every week and getting better. That doesn't happen by accident and I'm not going to let bad actors disrupt it.