Blueberry Muffin Bread

This Blueberry Muffin Bread is a delightful and easy-to-make loaf that brings together the best of blueberry muffins and banana bread in a fluffy, moist slice. Perfect for breakfast or as a snack, this bread is made with simple ingredients and is packed with juicy blueberries. With its light texture and slightly sweet flavor, it’s a recipe you’ll want to make again and again.

Why You’ll Love This Recipe

• Simple and Quick: Made with everyday ingredients, this bread is quick to prepare and easy to bake.
• Fluffy Texture: The bread has a light, cake-like texture that’s not too dense or heavy.
• Versatile: Serve it fresh, freeze for later, or add toppings like butter or cream cheese for extra flavor.
• Family-Friendly: Both kids and adults love the natural sweetness from the blueberries and the soft crumb.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup milk (regular or plant-based)
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Directions

1. Preheat the oven to 350°F (175°C) and lightly grease a loaf pan.
2. In a medium bowl, mix together the flour, baking powder, and salt.
3. In a separate large bowl, beat the eggs, milk, vanilla extract, and granulated sugar until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the blueberries.
5. Pour the batter into the greased loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the bread cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely before slicing.

Servings and Timing

• Servings: 8-10
• Prep Time: 10 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 10 minutes

Variations

• Add-ins: Stir in a handful of chopped nuts, such as walnuts or almonds, for added texture.
• Different Fruits: Swap blueberries for raspberries, blackberries, or even diced apples for a variation.
• Sweetener Options: You can substitute granulated sugar with brown sugar for a deeper flavor.

Storage/Reheating

• Room Temperature: Store the bread in an airtight container for up to 3 days at room temperature.
• Refrigeration: For longer storage, wrap the bread in plastic wrap and store it in the fridge for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and freeze them for up to 2 months. Thaw at room temperature or microwave for a quick snack.

FAQs

1. Can I use frozen blueberries?

Yes, frozen blueberries work well, though they may slightly alter the color of the batter.

2. Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour will work, but the texture may be denser.

3. Should I flour the blueberries before adding them to the batter?

It’s a good idea to toss the blueberries in a bit of flour to prevent them from sinking to the bottom of the loaf.

4. Can I make this recipe gluten-free?

You can substitute gluten-free flour for the all-purpose flour to make this recipe gluten-free.

5. How do I prevent the bread from browning too quickly?

You can cover the loaf loosely with aluminum foil halfway through baking to prevent it from browning too much.

6. Can I add nuts to this recipe?

Yes, chopped nuts like walnuts or almonds can be added for extra texture and flavor.

7. How can I make the bread sweeter?

You can increase the sugar or add a drizzle of honey or glaze on top after baking.

8. Can I use a muffin tin instead of a loaf pan?

Yes, you can make muffins by dividing the batter into a muffin tin and reducing the baking time.

9. How should I store the bread?

Store the bread in an airtight container at room temperature for a few days, or refrigerate it for longer shelf life.

10. How can I make this bread dairy-free?

Substitute the milk with a plant-based alternative like almond or oat milk.

Conclusion

This Blueberry Muffin Bread is an easy, flavorful recipe that makes for a perfect breakfast or snack. With juicy blueberries and a light, moist crumb, it’s a treat that will quickly become a favorite. Whether you enjoy it fresh, toasted, or as a grab-and-go snack, it’s sure to please everyone in the family.

Blueberry Muffin Bread

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8-10 servings
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

This Blueberry Muffin Bread is a delicious, easy-to-make loaf that combines the best of blueberry muffins and banana bread. Packed with juicy blueberries and a light, fluffy texture, it’s perfect for breakfast, as a snack, or for any occasion. With simple ingredients and a slightly sweet flavor, it’s a recipe you’ll want to make again and again.

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Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup milk (regular or plant-based)
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a loaf pan.
2. In a medium bowl, combine the flour, baking powder, and salt.
3. In a separate large bowl, beat the eggs, milk, vanilla extract, and granulated sugar until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the blueberries.
5. Pour the batter into the greased loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the bread cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely before slicing.

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Notes

• Toss the blueberries in a little flour before folding them into the batter to prevent them from sinking.
• Add-ins like chopped walnuts or almonds can be added for extra flavor and crunch.
• For a richer taste, swap granulated sugar for brown sugar or increase the sugar for a sweeter loaf.
• You can make this recipe gluten-free by using gluten-free flour.
• To prevent the bread from over-browning, loosely cover with aluminum foil halfway through baking.