Blueberry Muffin Bread
A perfect blend of muffin and bread, this Blueberry Muffin Bread is soft, comforting, and easy to make, filled with juicy blueberries and sweet vanilla flavors.
Ingredients
Dry Ingredients
- 1.75 cups all purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened
- 0.75 cup sugar
- 2 large eggs
- 0.5 cup milk (any kind)
- 1.5 teaspoons vanilla extract
Fruit Ingredients
- 1.5 cups blueberries (fresh or frozen) Toss with 1 tablespoon flour before folding into the batter.
- 1 tablespoon flour (to toss with blueberries)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your loaf pan or line it with parchment paper.
Mixing Dry Ingredients
- In a bowl, whisk together the flour, baking powder, and salt.
Creaming
- In a separate bowl, stir the softened butter and sugar until light and fluffy.
Adding Eggs and Vanilla
- Beat in the eggs one at a time, and then stir in the vanilla extract.
Combining Mixtures
- Add half of the flour mixture, then the milk, followed by the rest of the flour mixture. Stir gently without overmixing.
Incorporating Blueberries
- Gently fold in the blueberries to the batter.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake for 50 to 65 minutes, checking around 50 minutes for doneness with a toothpick.
Cooling
- Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack before slicing.
Notes
For best results, do not overmix the batter. Use room temperature ingredients for smoother mixing. Toss blueberries in flour to prevent sinking.