This Easy Blueberry Muffin Bread is perfect for breakfast! With juicy blueberries and a soft, fluffy texture, it’s a tasty treat that fills you up and brightens your day.
It’s like having muffins and bread in one! I love to toast a slice and spread a little butter on it—yum! It makes mornings feel special, even if I hit the snooze button a few times. 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend. It should work just fine!
Sour Cream or Yogurt: For a tangy flavor, both work well here. If you’d like a lighter version, unsweetened applesauce can be used as a substitute, though it may change the texture slightly.
Blueberries: Fresh blueberries add wonderful flavor. If they’re out of season, frozen blueberries are a great alternative. Just don’t thaw them before adding; this helps keep them from turning mushy.
Turbinado Sugar: This is for that crunchy topping! If you can’t find it, regular granulated sugar will do, but you won’t get that lovely crunch.
How Do You Ensure the Bread is Moist and Fluffy?
A few keys points will help your blueberry bread turn out moist and fluffy. First, be sure to cream your butter and sugars thoroughly until light and fluffy. This process incorporates air, which helps make the bread rise better.
- Mix wet ingredients separately before combining them with dry ones to keep things light.
- When adding dry ingredients, mix gently and just until combined. Overmixing can lead to a dense texture, so stop as soon as you see no more flour.
- Ensure your oven is fully preheated. An oven that’s too cool can make for a longer baking time and lead to uneven texture.
Enjoy your baking! This blueberry muffin bread is sure to be a hit!
Easy Blueberry Muffin Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 cup fresh or frozen blueberries
- 2 tablespoons turbinado sugar (or coarse sugar) for topping
How Much Time Will You Need?
This Easy Blueberry Muffin Bread takes about 15 minutes to prepare, plus an additional 50-60 minutes for baking. Once it’s out of the oven, let it cool for about 10 minutes. So, in total, you’re looking at around 1 hour and 15 minutes from start to delicious finish!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While it warms up, grease a 9×5 inch loaf pan. If you want super easy removal later, you can also line it with parchment paper.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Set this bowl aside for now.
3. Creaming the Butter and Sugars:
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer to cream them together until the mixture is light and fluffy—this should take around 3-4 minutes, so don’t rush!
4. Adding Eggs and Flavor:
Beat in the eggs, adding them one at a time. Make sure each egg is well mixed in before adding the next. After that, stir in the vanilla extract for a lovely flavor boost.
5. Combining Wet and Dry Ingredients:
Next, mix in the sour cream (or yogurt) until it’s all combined and smooth. Now, gradually add the dry mixture from your first bowl into this wet mixture. Mix gently until just combined—avoid overmixing to keep your loaf light!
6. Folding in Blueberries:
Carefully fold in the blueberries, taking care not to crush them. They’ll add bursts of juicy flavor throughout your bread!
7. Preparing for Baking:
Pour the batter into your prepared loaf pan and make sure to smooth the top with a spatula. For a sweet topping, sprinkle the turbinado sugar evenly over the top of the batter.
8. Baking Time:
Now it’s time for the oven! Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. You might want to check at the 50-minute mark to avoid overbaking.
9. Cooling The Bread:
Once it’s done, let the bread cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely before slicing. This helps it firm up nicely!
10. Enjoy!
Your Easy Blueberry Muffin Bread is ready to be enjoyed! Perfect as is or toasted with a little butter on top. It’s a delightful breakfast treat or afternoon snack!
Happy baking!
FAQ for Easy Blueberry Muffin Bread
Can I Use Frozen Blueberries in This Recipe?
Absolutely! In fact, it’s best to add them straight from the freezer without thawing to avoid a soggy batter. Just make sure to fold them in gently to prevent them from breaking apart.
How Should I Store Leftover Bread?
Store any leftover blueberry muffin bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, consider wrapping it tightly and freezing it for up to 3 months. Thaw in the fridge or at room temperature before serving.
Can I Substitute Yogurt for Sour Cream?
Yes, you can! Yogurt works well as a substitute for sour cream in this recipe, adding moisture and a slight tang. Greek yogurt can also be used for a thicker consistency.
What Variations Can I Try with This Recipe?
You can add spices like cinnamon or nutmeg for extra flavor, or even mix in some chopped nuts for added texture. For a twist, try incorporating lemon zest or almond extract into the batter!