Blueberry Muffin Bread
Bursting with juicy blueberries, this golden-crusted bread combines the best qualities of a classic muffin in a sliceable loaf form.
Each bite delivers pockets of fruit nestled in perfectly sweet, vanilla-scented crumb. It’s the ideal companion for your coffee break or afternoon tea moment.
Variations & Substitutions
I’ve found that Greek yogurt or sour cream can replace half the milk for extra moisture and tang. For a citrusy twist, add lemon zest – it brightens everything up beautifully.
You can swap the vanilla extract with almond extract for a nutty profile. The recipe works great with raspberries or blackberries too. And if you’re feeling fancy, add a streusel topping with butter, flour, and brown sugar.
Tips & Tricks for Perfect Results
Here’s my foolproof approach: toss those blueberries in a tablespoon of flour before adding them – this prevents them from sinking to the bottom.
Around the 40-minute mark, tent the loaf with foil to prevent over-browning. Room temperature ingredients are non-negotiable – they blend better and create a more uniform texture.
And please, resist opening the oven door too early; it can make your loaf sink faster than a lead balloon!
Making the Recipe Stand Out
I always reserve a handful of blueberries to press into the top before baking – it creates a gorgeous presentation. A sprinkle of coarse sugar on top adds sparkle and crunch. For special occasions, I’ll drizzle a simple lemon glaze over the cooled bread.
Storage & Reheating
Once completely cooled, wrap the bread in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze individual portions wrapped in plastic and foil.
When ready to enjoy, let frozen slices thaw at room temperature. To refresh, pop a slice in the toaster oven for a minute – the edges get slightly crispy while the inside stays moist.
Blueberry Muffin Bread
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup salted butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup milk room temperature
- 2 cups fresh or frozen blueberries
Instructions
- Preheat oven to 350°F and line a 9-inch loaf pan with parchment paper
- Cream butter and sugar in a stand mixer
- Add eggs, vanilla, and milk one at a time, beating well after each addition
- Sift flour and baking powder together
- Mix dry ingredients into wet ingredients until just combined
- Pour 1/3 batter into pan
- Fold blueberries into remaining batter gently
- Pour into pan and press extra berries on top
- Bake 65-75 minutes until a tester comes out clean
