Why Make This Recipe
Blueberry Muffin Bread is a delightful treat that combines the best of both worlds—moist, tender bread, and the burst of sweet blueberries. It’s perfect for breakfast, snacks, or even dessert. Making this recipe is simple, and it fills your home with a fantastic aroma. Plus, it’s a fun way to enjoy fresh blueberries!
How to Make Blueberry Muffin Bread
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Directions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- In another bowl, combine the milk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store in the refrigerator.
How to Serve Blueberry Muffin Bread
Blueberry Muffin Bread tastes great warm, right out of the oven. You can slice it and serve it as is, or add a pat of butter for extra flavor. It’s also delicious with a cup of coffee or tea. You can pair it with yogurt or fresh fruit for a delightful breakfast.
How to Store Blueberry Muffin Bread
To store Blueberry Muffin Bread, wrap it in plastic wrap or aluminum foil. You can keep it at room temperature for a few days. If you want to keep it longer, place it in the refrigerator. For even longer storage, you can freeze individual slices. Just make sure to wrap them well to avoid freezer burn.
Tips to Make Blueberry Muffin Bread
- Make sure your baking powder is fresh for the best rise.
- Avoid overmixing the batter to keep the bread light and fluffy.
- Gently fold in the blueberries to prevent them from breaking.
- If using frozen blueberries, do not thaw them before adding.
Variation
You can add a sprinkle of cinnamon or nutmeg to the batter for a warm spice flavor. For a lemon twist, add the zest of one lemon to the batter. You can also replace half the blueberries with chopped nuts or other berries like raspberries or strawberries.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just add them straight from the freezer without thawing.
How long will Blueberry Muffin Bread last?
When stored properly, it can last up to a week in the refrigerator and about 3 months in the freezer.
Can I make this recipe in mini loaf pans?
Absolutely! If using mini loaf pans, reduce the baking time to about 25-30 minutes or until a toothpick comes out clean.
Blueberry Muffin Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder Make sure your baking powder is fresh for the best rise.
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredients
- 2 cups fresh blueberries Gently fold in the blueberries to prevent them from breaking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- In another bowl, combine the milk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.