This Blueberry Muffin Bread is just the yummiest bread for breakfast or really any time of the day. I used frozen blueberries I had picked myself and froze last year – they were still very fresh tasting. This bread is even better with freshly picked berries, so if you can do that go for it!
Prep Time 5 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 15 mins
Ingredients
-
1
cup
white sugar
-
1/2
Cup
Salted Butter
-
2
eggs
-
1
Tbsp
Vanilla Extract
-
1
Cup
Milk
-
2
Cups
All purpose Flour
-
2
tsp
Baking Powder
-
2
Cups
Blueberries
Instructions
-
Preheat your oven to 350 degrees.
-
Grease a 9 inch loaf pan.
-
Cream together the butter and sugar.
-
Add the eggs, vanilla and milk beating well.
-
Add the dry ingredients and beat until well combined
-
Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.
-
Pour batter into your loaf pan and bake for 60-75 minutes or until a cake tester comes out clean.
-
Allow to cool in pan for 10 minutes before removing to finish cooling.
Recipe Notes
Great Tip: Reserve a small handful Blueberries for after the batter is poured into the loaf pan. Gently press them into the top to make the loaf look prettier. Trust me.