Blueberry Muffin bread

Baked blueberry loaf sliced and on a plate.

Blueberry Muffin bread

This blueberry muffin bread is made with juicy blueberries and a light and fluffy batter that tastes similar to muffins (hence the name). I love slices of this recipe as an easy breakfast or brunch or an afternoon snack.

4.50 from 4 votes

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Servings: 10 servings

Ingredients

1 ¾ cups all purpose flour - plus 1 tsp for mixing with blueberries
2 tsp baking powder
½ tsp salt
1 cup milk
¾ cup granulated sugar
2 eggs
1 tsp vanilla extract
1 ½ cups blueberries - fresh or frozen

Instructions

Preheat the oven to 350°F. Lightly spray a 8x4 baking pan with nonstick cooking spray. Move the oven rack to lower third position.
Mix the blueberries with 1 tsp flour in a bowl. Set aside.
In a medium bowl, mix the dry ingredients together: all purpose flour, baking powder and salt.
In a separate large bowl, beat together the milk, granulated sugar, eggs and vanilla extract.
Add the dry ingredients to the wet ingredients and mix together.
Gently fold in the blueberries until they are evenly distributed. Do not overmix.
Pour the batter into the greased loaf pan. Bake for 55-65 minutes, or until a toothpick comes out clean. Check halfway and cover with foil if it begins to brown too early.
Let cool in pan enough to handle then transfer loaf to a rack to cool completely. Slice using a bread knife and serve.

Recipe Notes:

Let the loaf cool completely then store in plastic wrap or an airtight container. The loaf can be store up to 3 days on counter, up to 5 in fridge, or up to 4 months in freezer.
Coat the blueberries with a bit of flour. This bit of flour will absorb excess moisture and help them stay suspended in the batter, versus sinking to the bottom.
Use fresh blueberries if you want the bread to remain white. Frozen blueberries will make the batter turn a purple grayish color.
Check the loaf halfway through and closer to the end. Cover the loaf pan loosely on top with aluminum foil if you notice it’s browning too soon.
Let the loaf cool in the pan then transfer it to a rack to cool completely.
A cooled loaf will slice easier than a warm one. Use a serrated bread knife for best results.

Nutrition Info

The nutritional information provided is an estimate and is per serving.

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