Blueberry Muffin Bread
This Blueberry Muffin Bread is a delightful twist on traditional muffins, featuring a moist, flavorful loaf packed with fresh or frozen blueberries.
- Prep Time: 15 minutes
- Cook Time: 60-80 minutes
- Total Time: 1 hour 15 minutes - 1 hour 35 minutes
- Yield: 1 loaf 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup salted butter, softened
- 2 eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup milk, room temperature
- 2 cups all-purpose flour, divided
- 2 tsp baking powder
- 2 cups blueberries, fresh or frozen
Instructions
- Preheat your oven to 350 degrees F.
- Grease and flour a 9 inch loaf pan and line with a sling of parchment paper for easy removal.
- In the bowl of a stand mixer, cream together the butter and sugar.
- Add the eggs, vanilla, and milk, one at a time, beating well after each addition.
- Sift the flour and baking powder into a medium bowl. Reserve a tablespoon of flour for tossing the blueberries, if desired.
- On low speed, slowly pour in the dry ingredients and mix until just combined.
- Pour 1/3 of the batter into your prepared loaf pan.
- Carefully fold the blueberries into the remaining batter, being careful not to crush the berries.
- Pour batter into your loaf pan, press a few extra berries onto the top of the loaf, and bake for 60-80 minutes or until a cake tester comes out clean when poked into the center of the loaf.
- Allow to cool in pan for 20 minutes before removing to finish cooling on a wire rack, or enjoy warm!
Notes
- For extra flavor, consider adding lemon zest or a sprinkle of cinnamon to the batter.
- Using frozen blueberries may result in a slightly different texture.
- Store leftover bread wrapped in plastic at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg