Blueberry muffin bread is a delightful and comforting treat that captures the essence of classic blueberry muffins in a loaf form. With just a few ingredients and simple preparation, you can create a moist and flavorful bread that is both satisfying and delicious. The burst of juicy blueberries, mixed into the batter, offers pockets of sweetness in every slice. Whether enjoyed as a breakfast treat or a delightful snack, blueberry muffin bread offers a delightful balance of tartness and sweetness that will please your taste buds. Embrace the simplicity of making this bread and savor its deliciousness with each mouthwatering bite.
Blueberry Muffin Bread
This blueberry muffin bread is soft, moist, and loaded with blueberries. Since there’s no individual muffins, this muffin batter goes from the mixing bowl to the oven in minutes. Though this quick bread is outstanding on its own, a swirl of blueberry jam and sprinkle of crumble topping create an outstanding crust.
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened to room temperature)
- 1/2 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 2 large eggs (room temperature)
- 1/2 cup sour cream (room temperature)
- 1.5 tsp pure vanilla extract
- 1/3 cup milk (room temperature)
- 1.5 cups fresh blueberries
- 2 Tbsp blueberry jam and/or crumb topping (see recipe note) (optional)
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9x5 inch loaf pan or coat with nonstick spray. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
- Spoon the batter into the prepared baking pan. See note if adding streusel or blueberry jam swirl. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.
Notes
Freezing Instructions: Cool baked muffin bread completely. Tightly wrap the loaf or slices (individually or grouped) in 2 layers of plastic wrap or aluminum foil. Place wrapped bread in a large freezer-friendly storage bag or reusable container. Freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature.
Sour Cream: Plain yogurt is a great substitute for sour cream. Unsweetened applesauce or mashed banana may also be used.
Blueberries: Fresh blueberries are best. I do not suggest frozen blueberries. If you need to use them, do not thaw, add another 2 Tablespoons of flour to the dry ingredients, and extend the bake time.
Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
Blueberry Jam or Crumble Topping: If desired, swirl 2 Tablespoons blueberry jam (or any flavor) into the top of the loaf before baking. A crumble topping adds a lovely crunch. Simply combine 1/4 cup (31g) all-purpose flour, 2 Tablespoons brown sugar, and 1/4 teaspoon ground cinnamon, then using a fork, mix in 2 Tablespoons melted unsalted butter until crumbles form. Sprinkle over loaf before baking.
Note: this recipe came from Sally's Baking Addiction blog.
