Delicious Blueberry Muffin Bread That Everyone Will Love
Delicious Blueberry Muffin Bread That Everyone Will Love is a practical, flavor-forward blueberry muffin bread recipe with clear ingredients and step-by-step instructions. - Oven Temperature: 350°F
- Pan Size: 8x4 inch loaf pan
- Baking Time: 55-65 minutes
- Texture: Light, fluffy, cake-like
- Flavor Profile: Not too sweet, packed with blueberry flav
Equipment
- skillet
- mixing bowl
- knife
Ingredients
- 1 ¾ cups all-purpose flour plus 1 tsp for coating blueberries
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk regular or plant-based
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups blueberries fresh or frozen
Instructions
- Preheat oven to 350°F and move the rack to the lower third position.
- Lightly spray an 8x4 inch loaf pan with nonstick cooking spray.
- Toss blueberries with 1 tsp flour to coat evenly.
- In a medium bowl, combine flour, baking powder, and salt.
- In a large bowl, beat milk, sugar, eggs, and vanilla extract together.
- Add dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the coated blueberries.
- Pour batter into the prepared loaf pan.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, cover loosely with aluminum foil.
- Cool in the pan briefly, then transfer to a wire rack to cool completely.
- Slice using a serrated bread knife.
Notes
- Coat blueberries in flour to absorb excess moisture and prevent sinking during baking.
- Use fresh blueberries to maintain a white batter color; frozen blueberries may discolor the batter to purple or gray.
- Check the loaf halfway through baking and cover with foil if browning occurs too quickly.
- Allow the loaf to cool completely before slicing for easier cutting.
- Use a serrated bread knife for best results.
- Use fresh blueberries to maintain a white batter color; frozen blueberries may discolor the batter to purple or gray.
- Check the loaf halfway through baking and cover with foil if browning occurs too quickly.
- Allow the loaf to cool completely before slicing for easier cutting.
- Use a serrated bread knife for best results.