Jump to Recipe We love having quick breads on hand for a fast breakfast, and this Blueberry Muffin Bread is so perfect when buttered! Delicious blueberry muffin bread is perfect for slicing and buttering in the mornings! Blueberry Muffin Bread Recipe Of course, it makes wonderful blueberry muffins as well, so it is hard to decide which is best! The blueberry muffin bread loaf, or the individual blueberry muffins? Either way it is simply delicious! Served up warm in hearty slices with butter melting on top, this is arguably one of the best breakfast breads. The blueberry muffin bread crumb is super moist and fluffy with a golden crunchy crust that will have you wanting more! The loaf isn’t overly sweet and has plenty of room to add even more blueberries, if desired, for a truly blueberry loaded bread loaf! How To Make Blueberry Muffin Bread Preheat your oven to 400 ºF ( 204 ºC ) and grease a 9 x 5 loaf pan with butter or a non-stick cooking spray.Combine 2 ¾ cups of the all-purpose flour ( reserving ¼ cup to coat the berries ), sugar, salt, and baking powder in a large mixing bowl and give it a quick stir to incorporate the ingredients throughout the flour.Add the vegetable oil, milk, and the beaten eggs and stir just enough to mix the wet ingredients with the flour mixture for a lumpy batter.Coat your berries in 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 ºF ( 204 ºC ) for about one hour, or until the top of the loaf is golden brown and an inserted knife comes out clean. *I started checking mine at 50 minutes as the top was a lovely golden brown, but continued to let the loaf bake until the hour mark.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.
Serve while still slightly warm with a pat of butter. Better yet, add a dollop of tangy lemon curd! Enjoy! Try some of my other wonderful quick breads like Banana Bread and Chocolate Chip Banana Nut Bread too!
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 17 reviews
Blueberry Muffin Bread
We love having quick breads on hand for a fast breakfast, and this Blueberry Muffin Bread is so perfect when buttered!
Author | Angela
Servings: 12 slices Calories: 352kcal Prep 10 minutes Cooking 1 hour Total Time 1 hour 10 minutes
Pin Recipe Share on Facebook Ingredients 1x2x3x▢ 3 cups all-purpose flour (divided - 2 ¾ cups and ¼ cup reserved for coating the berries)▢ 1 ½ cups sugar▢ 1 teaspoon salt▢ 1 tablespoon baking powder▢ ⅔ cup vegetable oil▢ ⅔ cup milk▢ 2 large eggs (beaten)▢ 2 cups blueberries (fresh or frozen)
InstructionsPreheat your oven to 400 degrees F ( 204 degrees C ) and grease a 9 x 5 loaf pan with butter or non-stick cooking spray.Combine 2 ¾ cups of the all-purpose flour ( reserving ¼ cup to coat the berries ), sugar, salt, and baking powder in a large mixing bowl and give it a quick stir to incorporate the ingredients throughout the flour.Add the vegetable oil, milk, and the beaten eggs and stir just enough to mix the wet ingredients with the flour mixture for a lumpy batter.Coat your berries in 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 degrees F ( 204 degrees C ) for about one hour, or until the top of the loaf is golden brown and an inserted knife comes out clean. *I started checking mine at 50 minutes as the top was a lovely golden brown, but continued to let the loaf bake until the hour mark.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. NutritionCalories: 352kcal (18%) | Carbohydrates: 54g (18%) | Protein: 5g (10%) | Fat: 14g (22%) | Saturated Fat: 10g (63%) | Cholesterol: 37mg (12%) | Sodium: 215mg (9%) | Potassium: 184mg (5%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 86IU (2%) | Vitamin C: 2mg (2%) | Calcium: 70mg (7%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! blueberry bread, blueberry muffin bread, quick bread Course Bread Recipes, Muffin Recipes, Quick Bread RecipesCuisine American Save Save Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
We love having quick breads on hand for a fast breakfast, and this Blueberry Muffin Bread is so perfect when buttered!
Delicious blueberry muffin bread is perfect for slicing and buttering in the mornings!
Blueberry Muffin Bread Recipe
Of course, it makes wonderful blueberry muffins as well, so it is hard to decide which is best! The blueberry muffin bread loaf, or the individual blueberry muffins? Either way it is simply delicious!
Served up warm in hearty slices with butter melting on top, this is arguably one of the best breakfast breads. The blueberry muffin bread crumb is super moist and fluffy with a golden crunchy crust that will have you wanting more!
The loaf isn’t overly sweet and has plenty of room to add even more blueberries, if desired, for a truly blueberry loaded bread loaf!
How To Make Blueberry Muffin Bread
- Preheat your oven to 400 ºF ( 204 ºC ) and grease a 9 x 5 loaf pan with butter or a non-stick cooking spray.Combine 2 ¾ cups of the all-purpose flour ( reserving ¼ cup to coat the berries ), sugar, salt, and baking powder in a large mixing bowl and give it a quick stir to incorporate the ingredients throughout the flour.Add the vegetable oil, milk, and the beaten eggs and stir just enough to mix the wet ingredients with the flour mixture for a lumpy batter.Coat your berries in 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 ºF ( 204 ºC ) for about one hour, or until the top of the loaf is golden brown and an inserted knife comes out clean. *I started checking mine at 50 minutes as the top was a lovely golden brown, but continued to let the loaf bake until the hour mark.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.
Serve while still slightly warm with a pat of butter. Better yet, add a dollop of tangy lemon curd! Enjoy!
Try some of my other wonderful quick breads like Banana Bread and Chocolate Chip Banana Nut Bread too!
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 17 reviews
Blueberry Muffin Bread
We love having quick breads on hand for a fast breakfast, and this Blueberry Muffin Bread is so perfect when buttered!
Author | Angela
Servings: 12 slices Calories: 352kcal Prep 10 minutes Cooking 1 hour Total Time 1 hour 10 minutes
Pin Recipe Share on Facebook Ingredients 1x2x3x▢ 3 cups all-purpose flour (divided - 2 ¾ cups and ¼ cup reserved for coating the berries)▢ 1 ½ cups sugar▢ 1 teaspoon salt▢ 1 tablespoon baking powder▢ ⅔ cup vegetable oil▢ ⅔ cup milk▢ 2 large eggs (beaten)▢ 2 cups blueberries (fresh or frozen)
InstructionsPreheat your oven to 400 degrees F ( 204 degrees C ) and grease a 9 x 5 loaf pan with butter or non-stick cooking spray.Combine 2 ¾ cups of the all-purpose flour ( reserving ¼ cup to coat the berries ), sugar, salt, and baking powder in a large mixing bowl and give it a quick stir to incorporate the ingredients throughout the flour.Add the vegetable oil, milk, and the beaten eggs and stir just enough to mix the wet ingredients with the flour mixture for a lumpy batter.Coat your berries in 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 degrees F ( 204 degrees C ) for about one hour, or until the top of the loaf is golden brown and an inserted knife comes out clean. *I started checking mine at 50 minutes as the top was a lovely golden brown, but continued to let the loaf bake until the hour mark.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. NutritionCalories: 352kcal (18%) | Carbohydrates: 54g (18%) | Protein: 5g (10%) | Fat: 14g (22%) | Saturated Fat: 10g (63%) | Cholesterol: 37mg (12%) | Sodium: 215mg (9%) | Potassium: 184mg (5%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 86IU (2%) | Vitamin C: 2mg (2%) | Calcium: 70mg (7%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! blueberry bread, blueberry muffin bread, quick bread Course Bread Recipes, Muffin Recipes, Quick Bread RecipesCuisine American
Save
Love This Recipe?Click On A Star To Rate It!
5 from 17 reviews
Blueberry Muffin Bread
We love having quick breads on hand for a fast breakfast, and this Blueberry Muffin Bread is so perfect when buttered!
Author | Angela
Servings: 12 slices
Calories: 352kcal
Prep 10 minutes
Cooking 1 hour
Total Time 1 hour 10 minutes
Ingredients 1x2x3x▢ 3 cups all-purpose flour (divided - 2 ¾ cups and ¼ cup reserved for coating the berries)▢ 1 ½ cups sugar▢ 1 teaspoon salt▢ 1 tablespoon baking powder▢ ⅔ cup vegetable oil▢ ⅔ cup milk▢ 2 large eggs (beaten)▢ 2 cups blueberries (fresh or frozen)
InstructionsPreheat your oven to 400 degrees F ( 204 degrees C ) and grease a 9 x 5 loaf pan with butter or non-stick cooking spray.Combine 2 ¾ cups of the all-purpose flour ( reserving ¼ cup to coat the berries ), sugar, salt, and baking powder in a large mixing bowl and give it a quick stir to incorporate the ingredients throughout the flour.Add the vegetable oil, milk, and the beaten eggs and stir just enough to mix the wet ingredients with the flour mixture for a lumpy batter.Coat your berries in 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 degrees F ( 204 degrees C ) for about one hour, or until the top of the loaf is golden brown and an inserted knife comes out clean. *I started checking mine at 50 minutes as the top was a lovely golden brown, but continued to let the loaf bake until the hour mark.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.
Nutrition
Calories: 352kcal (18%) | Carbohydrates: 54g (18%) | Protein: 5g (10%) | Fat: 14g (22%) | Saturated Fat: 10g (63%) | Cholesterol: 37mg (12%) | Sodium: 215mg (9%) | Potassium: 184mg (5%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 86IU (2%) | Vitamin C: 2mg (2%) | Calcium: 70mg (7%) | Iron: 2mg (11%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Bread Recipes, Muffin Recipes, Quick Bread RecipesCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
