Print

Blueberry Muffin Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This blueberry muffin bread is soft, moist, and packed with juicy blueberries in every slice. It has all the cozy flavor of a classic blueberry muffin baked into an easy loaf that is perfect for breakfast, snacking, or dessert.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup unsalted butter, melted, or neutral oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon coarse sugar, for topping (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease or line a standard loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a separate large bowl, whisk the eggs and granulated sugar until smooth, then mix in the milk, melted butter or oil, and vanilla extract.
  4. Stir the dry ingredients into the wet ingredients until just combined.
  5. Gently fold in the blueberries and lemon zest if using, being careful not to overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Sprinkle coarse sugar over the top if desired.
  8. Bake for 50 to 60 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Frozen blueberries can be used without thawing to help prevent excess moisture.
  • Avoid overmixing the batter so the bread stays tender and the berries do not bleed too much.
  • Lemon zest adds a bright flavor that pairs beautifully with the blueberries.
  • A streusel topping or light glaze can be added for extra sweetness and texture.
  • Whole wheat flour can replace part of the all-purpose flour for a heartier loaf.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Warm slices briefly in the microwave before serving if desired.
  • Freeze the loaf or individual slices for up to 2 months and thaw at room temperature.

Nutrition

Find it online: https://thefamilycooking.com/blueberry-muffin-bread/