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.
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
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a loaf pan.
- In a medium bowl, combine the flour, baking powder, and salt.
- In a separate large bowl, beat the eggs, milk, vanilla extract, and granulated sugar until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the blueberries.
- 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.
- Let the bread cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely before slicing.
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.
