Blueberry Muffin Bread
The Perfect Summer Dessert: Blueberries are one of summer’s most beloved fruits, and for good reason! They’re sweet, juicy, and packed with antioxidants. That’s why we love to feature them in recipes like this Blueberry Muffin Bread.
This bread is easy to make, and the result is a delicious, moist, and fruity loaf that’s perfect for breakfast, brunch, or even dessert. We used whole milk in this recipe to give the bread a rich flavour, but you can use almond milk or another alternative milk if you prefer.
And the best part? This Blueberry Muffin Bread is so versatile! Slice it up and serve it toasted with a smear of cream cheese, or enjoy a warm slice topped with a scoop of vanilla ice cream. It’s the perfect way to celebrate summer and all its delicious bounty!
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π₯ Ingredients
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 cups fresh blueberries
- 2 tablespoons granulated sugar for topping
πͺ Instructions
Instructions:
- Preheat your oven to 350Β°F (180Β°C) and lightly grease a 9×5 inch loaf pan.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined. Fold in the blueberries.
- Pour the batter into the prepared loaf pan. Sprinkle the 2 tablespoons of sugar on top.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
π Top tip
Baking Time: 60 minutes Total Time: 1 hour and 15 minutes Servings: 10
π Recipe
Blueberry Muffin Bread Recipe
INGREDIENTS
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 cups fresh blueberries
- 2 tablespoons granulated sugar for topping
INSTRUCTIONS
- Preheat your oven to 350Β°F (180Β°C) and lightly grease a 9×5 inch loaf pan.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined. Fold in the blueberries.
- Pour the batter into the prepared loaf pan. Sprinkle the 2 tablespoons of sugar on top.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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