Blueberry muffin bread

Name: Blueberry muffin bread
Total time: 3600 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 1 3/4 cups + 1 tsp. all purpose-flour; 2 tsp. baking powder; 1/4 tsp. salt; 1 cup milk; 2 eggs; 3/4 cup sugar; 1 tsp. vanilla essence; 1 1/2 cup blueberries

Sarvat Hanif @sarvathanif

Canada

Blueberry Muffin Bread is a delicious quick bread that captures the essence of blueberry muffins in a convenient loaf form. This moist and flavorful bread is packed with juicy blueberries.
The bread can be enjoyed warm or cooled, making it perfect for breakfast, brunch, or a delightful afternoon snack.
This is a quick bread recipe, so there’s no yeast required. Blueberry muffin bread is soft, moist, and completely overloaded with blueberries. Swap blueberries for chocolate chips and you have an easy chocolate chip quick bread.

The batter is *almost* a one-bowl marvel and comes together quickly. The dry components are added after the liquid ingredients have been mixed together, much like in a decent muffin or quick bread. The blueberries that have been lightly floured are added after a few fast spins of the spatula. To prevent the blueberries from sinking to the bottom during baking, lightly dust them with flour.
The texture of this blueberry muffin bread is dense and soft and incredibly moist and tender.

Don't over mix the batter to keep the bread light and fluffy. Cover with foil halfway through baking to prevent over-browning. Use fresh blueberries for best results, but frozen work too.

Do not refrigerate the bread as this will make it dry and crumbly. You can freeze the bread instead. Just let it cool completely and place in an airtight container or plastic bag. To thaw, let bread come to room temperature.

Don't over mix the batter to keep the bread light and fluffy. Cover with foil halfway through baking to prevent over-browning. Use fresh blueberries for best results, but frozen work too.

Sarvat Hanif @sarvathanif

Canada

Don't over mix the batter to keep the bread light and fluffy. Cover with foil halfway through baking to prevent over-browning. Use fresh blueberries for best results, but frozen work too.

Saved

Ingredients

1 hour

4-6 servings

1 3/4 cups+ 1 tsp. all purpose-flour
2 tsp.baking powder
1/4 tsp.salt
1 cupmilk
2eggs
3/4 cupsugar
1 tsp.vanilla essence
1 1/2 cupblueberries

Saved

Steps

1 hour

1

Preheat oven 350F. Lightly spray load pan with cooking oil and set aside.
2

In a bowl add the blueberries and toss with 1 teaspoon flour. Set aside.
3

In a mix bowl combine the flour, salt and baking powder and set aside
4

In another mixing bowl beat the eggs, sugar, milk and vanilla.
5

Add the dry ingredients to the wet and mix together.
6

Gently fold in blueberries until evenly distributed.
7

Pour the batter in prepared pan and bake for 55-65 minutes, or until toothpick comes out clean.
8

Let cool in pan and then transfer to cooling rack.
9

Slice and serve.