Blueberry Muffin Bread

Description

Blueberry Muffin Bread combines the comforting flavor of a classic blueberry muffin with the convenience of a moist, sliceable quick bread. Bursting with juicy blueberries and topped with a lightly golden crust, this loaf is perfect for breakfast, brunch, afternoon snacks, or even dessert. The tender crumb and sweet berry flavor make it a family favorite, while the simple preparation means it can be made any day of the week. Enjoy it warm with butter, cream cheese, or a drizzle of honey for an extra-special treat.

Ingredients

For the Bread

2 cups (250g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 cup (240ml) buttermilk
1½ cups (225g) fresh or frozen blueberries
1 tbsp all-purpose flour (for coating blueberries)

Optional Topping

2 tbsp coarse sugar

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
Toss the blueberries with 1 tablespoon flour to help prevent them from sinking during baking.
Gently fold the blueberries into the batter, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with coarse sugar if using.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired.

Recipe Notes

Fresh blueberries provide the best texture, but frozen berries work well without thawing.
Buttermilk helps create a moist, tender crumb. If unavailable, mix 1 cup milk with 1 tablespoon lemon juice and let stand for 5 minutes.
The loaf can be wrapped tightly and stored at room temperature for up to 3 days.

Tips

Avoid overmixing the batter to keep the bread soft and fluffy.
Check the bread near the end of baking and tent loosely with foil if the top browns too quickly.
For extra flavor, add 1 teaspoon of lemon zest to the batter.
Let the loaf cool completely before slicing for cleaner cuts.

Servings

10 slices

Nutritional Information (Per Serving)

Calories: 265
Carbohydrates: 36g
Protein: 4g
Fat: 11g
Saturated Fat: 6g
Fiber: 2g
Sugar: 18g
Sodium: 220mg

Health Benefits

Blueberries are rich in antioxidants that help support overall health.
Provides energy-rich carbohydrates for busy mornings and active days.
Contains small amounts of vitamins C and K from the berries.
Homemade baked goods allow better control over ingredients compared to many store-bought options.
Can be customized with whole-wheat flour or reduced sugar for additional nutritional value.

Q&A

Q: Can I use frozen blueberries?
A: Yes. Add them directly from the freezer without thawing to prevent excess moisture and color bleeding.

Q: Why did my blueberries sink to the bottom?
A: Coating the berries with a small amount of flour before folding them into the batter helps keep them evenly distributed.

Q: Can I make this bread ahead of time?
A: Absolutely. It stays moist for several days and can also be frozen for up to 3 months.

Q: Can I turn this recipe into muffins?
A: Yes. Divide the batter among a lined muffin tin and bake at 350°F (175°C) for approximately 18–22 minutes.

Q: What pairs well with Blueberry Muffin Bread?
A: It tastes wonderful with coffee, tea, fresh fruit, butter, cream cheese, or a light spread of blueberry jam.