Blueberry Muffin Bread Recipe
This blueberry muffin bread recipe is a moist, tender loaf packed with juicy blueberries and baked in a 9×5 pan for easy slicing.
Servings: 8
Calories: 374kcal
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 cup milk
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 2 cups blueberries fresh or frozen
- 1 tablespoon coarse sugar optional
Instructions
- Preheat oven to 350°F and grease a 9×5 loaf pan.
- Cream butter and sugar until smooth. Mix in eggs, vanilla, and milk.
- Stir in flour, baking powder, and salt just until combined.
- Toss blueberries with 1 tablespoon flour and gently fold into the batter.
- Pour into prepared pan and sprinkle with coarse sugar, if using.
- Bake 65-75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan briefly, then transfer to a wire rack to cool completely before slicing.
Notes
- Frozen Blueberries: Use straight from the freezer without thawing to prevent excess moisture.
- Prevent Sinking: Toss blueberries with flour before folding into batter.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 374kcal | Carbohydrates: 56g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 284mg | Potassium: 131mg | Fiber: 2g | Sugar: 30g | Vitamin A: 491IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 2mg
