Blueberry Muffin Bread
A delightful loaf combining the fluffy texture of muffins with the sweetness of blueberries for a perfect breakfast or snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour For that fluffy structure.
- 1 cup sugar To sweeten the deal!
- 1 tablespoon baking powder For that perfect rise!
- ½ teaspoon salt To balance those sweet flavors.
Wet Ingredients
- 1 large egg Binding agent to bring everything together.
- 1 cup milk Moisture magic!
- ¼ cup vegetable oil For that buttery texture without any dairy.
- 1 teaspoon vanilla extract For warmth and depth of flavor.
Main Ingredient
- 1¾ cups fresh blueberries Star of the show!
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to ensure easy removal later.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk them together until well blended.
- In another bowl, whisk the egg, milk, vegetable oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. It’s okay if there are a few lumps—over-mixing isn’t our friend here!
- Gently fold in the blueberries to avoid breaking them.
- Transfer the batter to your prepared loaf pan, smoothing the top with a spatula.
Baking
- Bake for 50-60 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Let it cool in the pan for about 10 minutes before gently removing it to a wire rack to cool completely.
Notes
For best results, store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Freeze slices wrapped individually for up to three months.