There’s nothing better than waking up to the smell of freshly baked Blueberry Muffin Bread! This moist and fluffy bread is bursting with juicy blueberries and topped with a sweet, crumbly streusel. It’s like your favorite blueberry muffin, but in sliceable, shareable form. Perfect for breakfast, brunch, or an afternoon snack with your favorite cup of coffee or tea!
Why You’ll Love This Blueberry Muffin Bread
- Muffin-Inspired Perfection: All the flavor of a classic blueberry muffin in an easy-to-make loaf.
- Quick and Easy: No need for fancy tools—just mix, bake, and enjoy!
- Versatile: Works as a breakfast treat, snack, or even dessert.
Ingredients for Blueberry Muffin Bread
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or plain yogurt)
- 1 1/2 cups fresh or frozen blueberries (if using frozen, don’t thaw)
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon ground cinnamon (optional, for extra flavor)
Tools You’ll Need
- Loaf pan (9×5 inches)
- Mixing bowls
- Whisk and spatula
- Electric mixer (optional)
- Toothpick or skewer (for testing doneness)
How to Make Blueberry Muffin Bread
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Prepare the Streusel
3. In a small bowl, mix the flour, sugar, melted butter, and cinnamon (if using) until crumbly. Set aside.
Step 3: Mix the Dry Ingredients
4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: Cream the Wet Ingredients
5. In a large bowl, use an electric mixer (or whisk) to beat the softened butter and sugar until light and fluffy.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the vanilla extract and buttermilk until smooth.
Step 5: Combine Wet and Dry Ingredients
8. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the bread tender.
Step 6: Fold in the Blueberries
9. Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
Step 7: Assemble and Bake
10. Pour the batter into the prepared loaf pan and spread it evenly.
11. Sprinkle the streusel topping over the batter.
12. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
13. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
14. Slice and serve warm or at room temperature.
Serving Suggestions
- Pair a slice with coffee, tea, or a glass of cold milk.
- Add a pat of butter or a drizzle of honey for extra indulgence.
Tips for the Best Blueberry Muffin Bread
- Coat the Blueberries: Toss the blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Storing the Bread: Wrap the bread tightly and store it at room temperature for up to 3 days or refrigerate for up to a week.
Storage Instructions
- Room Temperature: Wrap the bread in plastic wrap or store it in an airtight container for up to 3 days.
- Freeze: Wrap individual slices or the whole loaf in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use frozen blueberries?
A: Yes! Just use them straight from the freezer to avoid extra moisture.
Q2: Can I skip the streusel topping?
A: Absolutely. The bread will still be delicious without it, but the streusel adds a nice sweet crunch.
Q3: Can I make this recipe gluten-free?
A: Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Conclusion: Your New Favorite Treat
This Blueberry Muffin Bread is a crowd-pleaser that’s perfect for any occasion. Whether you’re baking it for yourself or sharing it with friends and family, it’s sure to be a hit. The juicy blueberries, tender crumb, and sweet streusel topping make it a recipe you’ll return to again and again!
Preparation Time: 15 minutes
Cooking Time: 50-60 minutes
Nutritional Information (per slice)
Calories: 210 | Protein: 4g | Carbohydrates: 30g | Fat: 9g | Fiber: 2g
Bake a loaf today and enjoy a taste of homemade comfort! Don’t forget to share your photos and feedback—we’d love to hear how it turns out!
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Blueberry Muffin Bread
- Total Time: 0 hours
Description
There’s nothing better than waking up to the smell of freshly baked Blueberry Muffin Bread! This moist and fluffy bread is bursting with juicy blueberries and topped with a sweet, crumbly streusel. It’s like your favorite blueberry muffin, but in sliceable, shareable form. Perfect for breakfast, brunch, or an afternoon snack with your favorite cup of coffee or tea!
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or plain yogurt)
- 1 1/2 cups fresh or frozen blueberries (if using frozen, don’t thaw)
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon ground cinnamon (optional, for extra flavor)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Prepare the Streusel
3. In a small bowl, mix the flour, sugar, melted butter, and cinnamon (if using) until crumbly. Set aside.
Step 3: Mix the Dry Ingredients
4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: Cream the Wet Ingredients
5. In a large bowl, use an electric mixer (or whisk) to beat the softened butter and sugar until light and fluffy.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the vanilla extract and buttermilk until smooth.
Step 5: Combine Wet and Dry Ingredients
8. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the bread tender.
Step 6: Fold in the Blueberries
9. Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
Step 7: Assemble and Bake
10. Pour the batter into the prepared loaf pan and spread it evenly.
11. Sprinkle the streusel topping over the batter.
12. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
13. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
14. Slice and serve warm or at room temperature.
Notes
- Coat the Blueberries: Toss the blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Storing the Bread: Wrap the bread tightly and store it at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Cuisine: American
