Blueberry muffin bread has all the wonderful flavor of a moist blueberry muffin but in a fluffy and easy-to-slice bread loaf! You can use fresh or frozen blueberries; the results are delicious either way! If you like having quick bread for a fast breakfast, this blueberry muffin bread will surely be a new favorite!
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Instructions
Preheat your oven to 400°F (205°C/Gas Mark 6) and grease a 9 x 5 loaf pan with butter or non-stick cooking spray.
Combine 3 cups all-purpose flour(reserving ¼ cup to coat the berries), 1½ cups sugar, 1 teaspoon salt, and 1 tablespoon baking powder in a large mixing bowl and give it a quick stir to incorporate the ingredients throughout the flour.
Add the ⅔ cup vegetable oil, ⅔ cup milk, and the beaten 2 large eggs and stir just enough to mix the wet ingredients with the flour mixture for a lumpy batter.
Coat your 2 cups blueberries in the reserved ¼ cup of all-purpose flour. Gently fold the flour-coated blueberries into the batter using a spoon, and then spoon the batter into your greased loaf pan.
Bake at 400°F (205°C/Gas Mark 6) for about one hour, or until the top of the loaf is golden brown and an inserted knife comes out clean.
If your loaf is getting too browned and needs more time to finish baking, cover loosely with aluminum foil to prevent further browning.
When done, remove the blueberry muffin bread loaf from the oven and allow it to cool and setup in the loaf pan for about 10 minutes before transferring the loaf to a wire cooling rack to finish cooling.
Notes
If your loaf is getting too browned and needs more time to finish baking, cover it loosely with aluminum foil to prevent further browning.
For extra-sweet muffin bread with a little crunch, sprinkle some turbinado, raw, or coarse white sugar over the top of your bread before baking.
You can also make a brown sugar crumb topping and sprinkle it over the loaf before it goes into the oven.
Try his bread with other berries like blackberries and raspberries, or use a combination!
To store: You can store your muffin bread at room temperature for up to 2 days in an airtight container at room temperature, or it will last for a week in the fridge!
To freeze: Once your bread has cooled completely, wrap it in a tight layer of plastic wrap. You can freeze slices or the loaf whole. Put your wrapped bread in an airtight container or Ziploc bag and freeze it for 3-4 months. Let it thaw at room temperature or in the fridge before serving.