Blueberry Muffin Bread
Delight in the warm and comforting flavors of this easy-to-make blueberry muffin bread, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk (or milk with a splash of vinegar)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups fresh or frozen blueberries If using frozen, do not thaw.
- 1 tablespoon lemon zest Optional for added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: buttermilk, melted butter, eggs, and vanilla extract until well-combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. It's okay if the batter is a little lumpy.
- Gently fold in the blueberries and optional lemon zest until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Place the loaf in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use fresh blueberries and avoid overmixing the batter. Store wrapped at room temperature for 2-3 days, or freeze slices for longer storage.